North Woods Split Pea Soup with Ham

by Laura on February 8, 2011

My Honey Girl’s best friend Laura shares my love of split pea soup.  During their middle and high school years, on the occasion that I made a pot, she would bring over a little container and bring home a portion for herself.   She and my Honey Girl always seemed to be laughing or squealing about something, baking silly shaped cookies and kooky recipes, and painting murals of the past year in school.  They have been best friends since they were 12, and Laura’s family live around the corner, so she was a fixture at our house, and one we were happy to embrace.  I miss having her around the house now that she is in college.

Split pea soup is so easy to make.  This is my ultra-simple version.  It takes about an hour and a half to make, but even on a busy night, you can chop up an onion and some carrots and celery, toss the rest of the short list of ingredients into a pot, and relax for a bit while it simmers into an inexpensive, fortifying, and warming bowl.  It’s nice to have a pot of soup in the winter—especially nice when it’s ten below zero out there and you’d rather cozy up inside; for the next couple of days it’s an instant answer to the proverbial question of what to eat.  Laura, there’s a container in the refrigerator with your name on it, just in case you stop by, chunky style the way we like it.

{ 2 comments… read them below or add one }

1 Kris Jacobson February 14, 2011 at 3:14 pm

I love split pea soup as well!

2 Larry Montgomery January 23, 2013 at 11:54 am

Try using chicken broth instead of water for additonal flavor. I also skip the celery, add a couple of cloves of finely minced garlic and, instead of a ham hock which has very little meat on it, I use a meaty ham bone from a smoked ham. I also add a large coarsely grated potato which contributes a little thickening to the soup. With toasted croutons on top, this is my “go to” for a cold winter night’s meal. This soup freezes well though you’ll probably have to add water when reheating.

Leave a Comment

Previous post:

Next post: