Ingredients
- 1 large onion, chopped
- 2 cloves garlic, finely minced
- 2 tbsp olive oil
- 1 tsp oregano
- 1.5 tsp salt
- 1 tsp black pepper
- 4 carrots, chopped
- 5 celery sticks, chopped
- 4 small potatoes
- 2 cups dried split peas, divided in half
- 1 ham steak, diced
- 8 cups vegetable stock
Instructions
- In a large Dutch Oven, sauté the onions and garlic in the olive oil until soft and translucent. Season with the oregano, salt, and black pepper.
- After 10-15 minutes, add the carrots, celery, potatoes, vegetable stock, and the first half of the split peas to the pot. Bring to a boil and simmer uncovered for 40 minutes. Be sure to stir often and skim the foam from the top as it rises.
- After 40 minutes, add the remaining split peas and simmer for another 30 minutes. If you prefer a smooth soup as opposed to a chunkier one, use your immersion blender after 30 minutes to purée your soup. You can also pour into a blender, one cup at a time, careful of the hot soup. Return to the pot for the final addition of ham.
- Add the diced ham to the pot, stir well to combine, and continue to cook for 10 more minutes.
- Add salt and pepper, and serve it hot, hot, hot!
Notes
For reference, one pound of dry split peas equal about 5 cups of cooked split peas. Add half of the peas first and gauge how much room is left in your pot - if you have enough, add the full second half of the bag. If not, portion accordingly.
