Split Pea Soup

Split pea soup is humble, cheap, and deeply satisfying. The peas need no soaking and slowly break down into a thick, creamy base all on their own.

A ham hock adds smoky depth, but it is just as good kept vegetarian. Either way it thickens as it sits, so loosen leftovers with a splash of water when you reheat.

Ingredients

• 1 lb dried split peas, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 smoked ham hock or 1 cup diced ham, optional
• 8 cups water or broth
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat the oil in a large pot and cook the onion, carrots, and celery until softened, about 7 minutes.
2. Stir in the garlic and cook for another 30 seconds.
3. Add the split peas, ham hock if using, water, and bay leaf.
4. Bring to a boil, then lower the heat and simmer partially covered for about 1 hour, stirring now and then.
5. Cook until the peas have broken down and the soup is thick.
6. Remove the bay leaf and ham hock, shred any meat back into the pot, and season with salt and pepper.

Equipment

• Large pot