I make a big batch of soup at the beginning of each week – just heat up for lunch and you’re good to go.
I just love Split Pea and Ham Soup – something about adding smoked ham (or bacon!) to a soup makes it even tastier.
1 tbsp olive oil (you can use butter but I love cooking with olive oil)
3 carrots, peeled and chopped
1 stalk celery, shopped
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 cup green split peas, rinsed
2 cups chopped smoked ham
8 cups chicken stock
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 bay leaf
Salt to taste
In a large pot, saute vegetables with olive oil and spices on low heat, stirring for about 10 minutes. Stir in stock, ham and split peas and bring to a boil.
Reduce heat and cook for about an hour and a half or until split peas are soft. Remove the bay leaf. With a hand blender, blend the soup just a little bit. Soup will thicken more as it cools.