Sunday Supper: Split Pea Soup, Brown Sugar Ham

  • Article by: LEE SVITAK DEAN , Star Tribune
  • Updated: April 11, 2014 - 1:37 PM

Making soup at home? Try split pea.

Photo: Lee Svitak Dean, Star Tribune

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Split Pea Soup

Serves 8.

Note: Dry split peas come in either yellow or green. The yellow ones are milder in flavor, though sometimes hard to find; the green taste, well, greener. Either works well. Check through the split peas and rinse them before adding to the soup. When you’re dicing the vegetables for the soup (which is different from when you are cutting them up for the stock), make sure that all of the vegetables are cut in the same size. My preference is for them to be diced very small, but if you like larger chunks in your soup, by all means cut them that way. The bigger the pieces of vegetables are, the longer it will take for them to soften. This is a versatile recipe, so if you prefer more or fewer vegetables in the soup, add them accordingly. You’re the cook! From Lee Svitak Dean.

For the stock:

• Water

• Ham bone

• 3 carrots, cut in chunks

• 3 or 4 ribs of celery, with leaves, cut in several pieces

• 1 large onion, cut in quarters

• 1 to 2 tsp. peppercorns

• 2 bay leaves

For the soup:

• 3 carrots, diced

• 1 large onion, diced

• 4 ribs of celery, diced

• 1 tbsp. olive oil

• 1 (16-oz.) bag split peas (see Note), picked over and rinsed

• 2 c. chopped or diced ham

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