Huge chunks of carrots and ham swimming in velvety earthy split peas embraced by flavoured broth and spices makes for some good eating. I almost want it to rain when I make a soup like this. Crazy, I know. But there's something so soothing about cooking a soup from scratch while the rain pelts against the window. It's good for the soul!
Here's what you'll need:
2 C split peas
2 medium onions, chopped
2 large carrots, large chop
1 C chopped celery
1/4 C olive oil
1 - 454 gm ham steak with bone
2 t cumin
1 t granulated garlic
2 t thyme
2 T dried parsley
salt and black pepper to taste
Saute onions and celery in oil in a large soup pot over medium heat, about 5 minutes.
Add broth and everything else except
the carrots, parsley and ham.
(You can season with salt and pepper later.)
Bring to a boil.
Do notch out the bone from the ham steak and add to pot.
Cover and simmer on medium heat for about an hour.
These are the
remaining ingredients.
I've cubed the ham
into fairly large pieces.
Add ham, carrots and parsley to the pot. Cover.
Simmer for another 20 minutes until carrots are tender.
The consistency will be "soupy".
If you want it thicker, uncover and increase heat.
Boil down until desired consistency is achieved.
I did this for about 10 minutes.
Season with salt and pepper to taste.
Here it is!
A piping hot, hearty main dish soup.
Chunks of salty ham and sweet carrots peaking through.
Serve with some crusty bread and
a crisp green salad to round out your meal.
Two bowlfuls later in his tummy...
Our guest Justin gives a big thumbs up!
You will too!
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