Split Pea Soup with Ham
Author:
Split Pea Soup with Ham
Ingredients
2 cups split peas
1½-2 cups cooked Ham, diced into cubes
1 medium yellow onion, halved & sliced
4 celery stalks, sliced ¼ inch thick
4 medium carrots, sliced into ½ inch coins
1 bay leaf
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2-3 tsps Johnny's Organic Seasoned Sea Salt (an even sprinkle across the food surface)
2½ TBS- EVOO (I used Rosemary and Red Chili flavors!)
2 quarts water
Directions
Preheat oven to 350°F. Sort & soak peas in a bowl while sautéing Ham and Onions in a Dutch oven with EVOO.
Sprinkle with roughly 1-1½ teaspoons Seasoning Salt and stir occasionally. Once onions soften and ham begins to brown, drain peas and add to pot. Add water, bay leaf, stir, and bring to a boil.
While water is heating up, place sliced carrots and celery onto parchment lined baking sheet, drizzle with Olive Oil, and sprinkle evenly with Seasoning Salt (1-1½ teaspoons). Roast for 15 minutes, until fork tender, then remove from oven and pour into Dutch oven, stirring to combine.
Simmer the soup on medium heat, stirring regularly to avoid anything sticking to the bottom. After ±90 minutes the soup will completely change texture and color, and becomes bright green and creamy!
Top with a dollop of Crème Fraîche, a swirl of cream, or simply a crack of black pepper and sliced scallions!
You can serve with Cheddar-Scallion Biscuits and steamed zucchini for a well rounded meal!
Recipe Note
Will need: 5½ quart Dutch oven/large pot