My hubby loves pea soup made with a ham bone and chunks of meat. Neither of us likes thick pea soup, though, so I always thin the broth. The recipe I worked from didn't include potatoes or ham, two ingredients that I usually include in split pea soup. I left out the dried onion soup mix and leeks that the recipe called for, and added a ham bone and chunks of ham. Otherwise, I followed the recipe.
We both gave this one two thumbs up, way up. The soup is light and has a little of "I don't know what it is" flavors from Dijon mustard, soy sauce and balsamic vinegar. It’s definitely a keeper, but my fave is still Quick and Easy Frozen Pea Soup.
If you don't have a ham bone, not to worry, this recipe was originally made without it anyway. You can add in ham chunks or bacon at the end, or leave those out too.
|A Better Pea Soup |
Adapted from Parade magazine, Judy Collins
Rating: 9.0 out of 10
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1 Tbsp. extra-virgin olive oil
3/4 cup chopped peeled carrots
1 large sweet onion, chopped
3 stalks celery, peeled, chopped
1 large clove garlic (about 2 tsp.), chopped
8 oz. split peas, rinsed, drained
1 ham bone, excess meat cut off, chopped and set aside
32 oz. low-sodium chicken broth
3 cups water (more if needed)
1 Tbsp. Dijon mustard
1 bay leaf
2 Tbsp. low-sodium soy sauce
1 Tbsp. balsamic vinegar
1/2 tsp. Morton kosher salt
1/4 tsp. white pepper
In a Dutch oven, saute carrots, onion, celery and garlic in the oil over medium heat till soft, about 10 minutes. Add remaining ingredients, raise heat to high, and bring to a full boil. Reduce heat to low, cover pot and cook about 2 hours, stirring and skimming surface occasionally. If you like your soup thicker, remove the ham bone and cook soup without cover over medium-high heat until reduced to desired thickness. Remove from heat and let sit 1 hour at room temperature. Puree. Adjust seasonings, adding more salt and pepper if needed. Add reserved ham chunks to soup; reheat briefly before serving. Yield: About 6 servings