This is one of the first recipes I decided to learn when I was younger. It takes an hour and ten minutes to cook because it’s being made from scratch and the peas need time to soften and combine with the liquid, but it is worth the time it takes so that you can get to the delicious results.
Ingredients:
1 16 oz bag of dried split peas
2 tablespoons olive oil (enough to coat the bottom of the stock pot)
3 Tablespoons of ground pepper
32-36 ounces of water (depending on consistency you like your soup)
8 oz diced ham
16 oz baby carrots (or crinkle cut carrots)
24 oz gold baby potatoes, quartered or halved
Directions:
1. In 6-quart stock pot, add olive oil to coat bottom of pan
2. Add bag of split peas to pot
3. Add 16 oz of water to the pot
4. Add black pepper to pot and stir ingredients
5. Cover pot, bring contents up to boil, stirring frequently to make sure peas don’t stick to bottom of pot and make sure mixture doesn’t boil over.
6. Lower heat to simmer and cook for 30 minutes
7. Stir contents of the pot, add carrots, ham, potatoes, and rest of liquid to the pot and stir to combine ingredients.
8. Increase the heat to bring soup back up to a boil.
9. Lower heat to simmer and cover pot, continue to check pot and stir frequently to make sure ingredients don’t get stuck around edges or on the bottom of the pot.
10. Cook for another 35-40 minutes until potatoes and carrots are fork tender.
11. Serve.
For the video demonstration of the recipe check out the YouTube video here.
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