A warm, hearty, split pea soup that is perfect on a cool fall day.
This morning I went for a walk around the neighbourhood with a good friend of mine and we were admiring all the colours the leaves were changing. There were some absolutely amazing reds and oranges and yellows, so bright it almost looked like the trees were glowing. Just beautiful. Fall is here. 🙂 On the down side, it was cold and after the walk I was definitely feeling a bit chilled. Hence the need for soup for supper tonight.
This split pea soup is hearty and tasty, and really easy to make. You will need an onion, carrots, celery, potatoes, zucchini, split peas, ham, chicken broth, and a bay leaf. That’s it!
In a large pot over medium high heat, add a bit of butter, chopped onion, carrots, and celery. Sauté until the vegetables are soft.
Then add potatoes, zucchini, chicken broth, bay leaf, cooked ham, and split peas. Bring to a boil and simmer for 1 hour or until the peas are soft. Salt and pepper to taste.
And supper is ready. 🙂
I did make buttermilk biscuits to serve with the soup, but they didn’t turn out the greatest. I think I rolled the dough to thin and maybe over worked it. They didn’t rise at all. Kinda flat disks instead of puffy biscuits. I’ll try again though.
- 1 - 2 tablespoons butter
- 1 onion, diced
- 3 carrots, diced
- 2 - 3 stalks celery, diced
- 1 medium zucchini, diced
- 2 medium potatoes, diced
- 1 1/2 cups cooked ham, chopped
- 3 cups green split peas, rinsed
- 7 cups chicken broth
- 1 bay leaf
- salt and pepper
- In a large pot over medium high heat, melt the butter. Add the onion, carrots, and celery. Sauté until the vegetables are soft, about 8 - 10 minutes.
- Add the potatoes, zucchini, ham, broth, split peas, and bay leaf.
- Bring to a boil and simmer for about 1 hour.
- Salt and pepper to taste.