Food / From My Table

From My Table- Long Cooked Split Pea Soup

What is up with me sharing all of these soups? It’s APRIL! Oh well, I still make and eat soup in April.

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I really love soup because it’s a super easy easy to eat veggies! This soup is a combo of onion, carrot, celery and split peas!

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I call it long cooked because I love how thick and creamy it gets after cooking low and slow. The peas break down and make a really thick and creamy base. I also don’t own an immersion blender (or any blender for that matter) but you could give this a buzz for an even smoother texture. You don’t have to cook it as long as I do, the result will just be slightly harder al dente peas.

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I’ve made a version without ham before that was completely vegetarian. But I had ham stock and bought a tiny ham from the store so I made this version non-vegetarian. Both ways are delicious. I made it during one of my huge meal prep Sundays and had it to eat for dinner and a few lunches all week.

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Long Cooked Split Pea Soup

Ingredients: 

1 teaspoon olive oil

1 yellow onion, chopped

2-3 medium carrots, peeled and chopped

3 stalks celery, chopped

1 teaspoon oregano

1 cup dried split peas

4 cups stock (ham, vegetable, chicken whatever works)

1/2 cup ham, cut into small pieces

salt and pepper to taste

Directions: 

1. Sautee the vegetables in olive oil with oregano until soft.

2. Add the peas and stock. Cook on low- medium heat for 2-3 hours until desired thickness. I just keep checking it until I like how it looks. I stop once there are no more formed pea shapes.

3. Add the ham pieces and season with salt and pepper.

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One thought on “From My Table- Long Cooked Split Pea Soup

  1. Pingback: Potato Corn Chowder- From My Table | collegiate kitchen

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