• 1 potato
  • 1 cup split peas
  • 2 carrots
  • 1 celery stock
  • 1/4 cup onion
  • 1 teaspoon crushed sage
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 2 cups water or chicken stock
  • 1 cup cubed ham, optional

Soup is my favorite food group! The varieties are far reaching. Anywhere in the world you can find a soup on the menu. Soups fill a tummy, feed a crowd, use up leftovers, stretch expensive ingredients like meat, can be made in advance, in a crock pot, while entertaining guests, while sleeping overnight, frozen for later, canned in a pressure cooker, dehydrated, …the list could go on. Soup does not travel well however.

There was a year when I hosted a small bible study group weekly at my house and I made a different soup every week for 6 months, no repeats, that fed everyone who showed up, between 6 and 12 people. It was immensely satisfying for me.

Pea soup has very early origins in Greece, England, and around the globe. In Great Britain they have a well known nursery rhyme that goes like this: “Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old.” —(source, Wikipedia).

For me, it’s one of the easiest soups to pull together, because I almost always have the basic ingredients on hand.

Dried split green peas, Carrots, Potatoes, Celery, Bay Leaf, black crushed pepper. If I have ham, I will put some into my soup. If not, I will use chicken broth. For this one I used up a half of a red onion and a fourth of a ham steak.

Split peas are highly nutritious  full of protein, fiber, iron and folic acid. When I was pregnant I craved split pea soup a lot! Hey, forming babies need iron and folic acid, so eat up!!

For my soup, I got my best cast iron pot out, heated it up, and tossed all the veggies in (peeled & chopped). I cooked them for a  few minutes, stirring occasionally and then added the dried peas, seasonings and meat. Lastly, after about 10 minutes, I added some broth and water, covered and cooked over low-medium for over one hour.

*This can be made in a crock pot on low for 10 to 12 hours.

*This can be left chunky or pureed.

*It’s really great with a crusty bread and cheddar cheese or bacon.

It’s one of our family favorites!