Recipe by breezermom
This is a great soup to make in the months when nothing much is growing...you can find everything you need in your pantry...or easily found at the grocery store. This is a great recipe for that first bite of cold weather. I don't get much cold weather where I'm at, but this is great for when I do! Recipe is courtesy of the Loveless Cafe in Nashville, TN.
Top Review by Outta Here
This had great flavor, but was too thin for us. I would use maybe 2 qts of water instead of three to start and add more if needed later. The caramelized onions were a bit of extra work, but really added a nice flavor to the soup.
- 2 1⁄2 lbs ham, bone in
- 4 bay leaves
- 1 lb split peas, picked over and rinsed
- 3 red potatoes, diced into 1/2 inch cubes
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 cups medium onions, diced
- 2 medium carrots, diced
- 2 teaspoons garlic, chopped
- 2 celery ribs, diced
- 1 tablespoon butter
- 2 teaspoons sugar
- black pepper
- balsamic vinegar
Directions See How It's Made
- In a large stockpot, combine the ham, bay leaves, and 3 quarts of water. Bring to a boil. Reduce the heat to a low wimmer until the meat is tender, about 2 1/2 hours.
- Remove the ham from the stockpot and pick it into bite sized pieces. Return to the stockpot. Add the split peas, potatoes, and thyme to the stock. Cook until tender, about 20 minutes.
- In a large saute pan heat the olive oil on medium high. Saute the onions, carrots, garlic and celery. Add the butter and sugar. Cook the vegetables until carmelized, 12 to 15 minutes.
- Add the vegetables and potatoes to the split-pea pot. Simmer until the potatoes are tender, about 10 minutes. Add the salt and pepper to taste and a splash of balsamic vinegar.