split pea and ham soup

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This thick and rich soup can also be made vegan by replacing the ham stock with a vegetable broth. (When making it this way for my friends that do not eat critters I replace the ham bits with tofu bits that are marinated in a paste of vegetable broth, chipotle powder, and a touch of honey.)
Servings:
6 to 8
Preparation Time:
1.5 hours
Tools
  • 4 qt. soup pot with lid
  • knife and cutting board

Ingredients

A

  • 2 t. olive oil
  • 1 large carrot, chopped in 1/4" cubes
  • 1 medium yellow onion, chopped in 1/4" cubes
  • 1 rib celery, chopped in 1/4" cubes
  • 1 t. salt

B

  • 4 cloves garlic, crushed or minced

C

  • 8 c. ham stock

D

  • 2 c. dry split peas

E

  • 1/2 c. cooked ham bits
  • 1 T. fish sauce

F

  • 1 T. chopped fresh green onion
  • 1 T. chopped fresh mint leaves
  • salt and pepper to taste
Cooking Instructions
  • Pre-heat soup pot over medium-low heat
  • Add the oil and wait for it to heat through.
  • Add the carrot, onion, celery, and salt. Stir to coat with oil.
  • Cover and reduce heat to low. Wait 5 minutes.
  • Uncover. Stir. Leave uncovered and wait 5 more minutes.
  • Add garlic. Stir. Wait until you can smell the garlic.
  • Add stock. Turn heat to high. Wait until it just starts to boil.
  • Reduce heat to medium low and add peas.
  • Adjust heat to keep soup just under a boil for 30 minutes.
  • Stir in ham and fish sauce.
  • Turn heat to lowest setting and cover for another 30 minutes.
  • Stir in green onion and mint. Salt and pepper to taste.
Notes
I do not puree the soup or allow the pot to boil once I have added the peas because I like the soup to have both a creamy (from the pea starch) and chunky (from the carrots, onion, celery, and ham) texture. This soup freezes and re-heats very well.