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