The time of year when the wind has more bite and the rain turns to snow is a great time to celebrate one of the heartiest soups you can make: split pea soup! November 11-17, 2012, is National Split Pea Soup Week. Watch our National Split Pea Soup Week video, whip up a pot full and enjoy a cup of deliciousness.
Country-Style Split Pea Soup
1/2 cup chopped onion
1 leek, thinly sliced
2 cloves garlic, minced
1 tablespoon canola oil
1 cup dry USA green or yellow split peas, rinsed
5 cups low-sodium chicken broth
1 bay leaf
Dash freshly ground black pepper
1/2 cup diced celery
2 medium carrots, peeled and thinly sliced
2 medium potatoes, peeled and diced
1 cup diced cooked ham
Salt and freshly ground black pepper, to taste
1. In a large, heavy saucepan or dutch oven, cook onion, leek and garlic in oil over medium heat until they are tender, about 5 minutes.
2. Add peas, broth, bay leaf and pepper. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for about 40 minutes, or until peas are tender.
3. Add celery, carrots, potatoes and ham to the soup. Cover and simmer about 15 to 20 minutes or until vegetables are tender but retain shape. Add water, if necessary, to thin soup.
4. Remove bay leaf before serving, and season to taste with salt and pepper.