3 medium onions, peeled and diced
3 medium carrots, peeled and diced
3 stalks celery, plus the inner leaves, chopped
4 cloves garlic, peeled and crushed
4 tablespoons bacon fat or olive oil
4 cups / 700g mixed yellow and green split peas, soaked overnight
6 teaspoons Worcestershire sauce
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 large or 5 small bay leaves
freshly ground pepper
2 quarts / 2 litres chicken or vegetable broth (stock)
1 quart / 1 litre water
1 lb / 450g ham, cubed into 1/2” chunks, optional
salt and pepper, to taste
1. In a large stockpot or saucepan, saute the onions, carrots, celery and garlic in the bacon fat or olive oil over a low heat with the lid on. Cook until the onion is translucent.
2. Drain the split peas and rinse them in cold water, then throw in with the vegetables.
3. Add the Worcestershire sauce, herbs, and pepper, then stir everything with a wooden spoon.
4. Pour in the liquid, raise the heat, and bring to the boil with the lid on. Once boiling, bring down the heat to a low simmer for about half an hour.
5. Add the ham and simmer another 45 minutes.
6. Once the peas have disintegrated, salt the soup and add more pepper, to taste.
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I have made a similar recipe myself, however I have recently had a revelation. Simply pan-fry the ham to crispy brown before adding it to the soup. I also suggest using double the amount of ham… the effect is ham-licious! And try adding goat cheese like a chevre when you serve the soup.
Posted by Richard Stein on 6th December 2007 at 11:04 am | Permalink
hey, great oven - looks like a car!
Posted by Adele on 6th December 2007 at 4:01 pm | Permalink
you beat me to it! i am planning on making this soup tomorrow. i’m now going to use your recipe. hope you’re around to help me out! although i am now a vegetarian so i will be substituting the chicken broth for veggie and but i will not be including the ham. but i sure know what i’m missing. i’ll post my results.
Posted by patricia on 11th December 2007 at 4:39 pm | Permalink