Split Pea Soup with ham steak is super easy to make and healthy, hearty and YUMMIE! As the weather turns in San Diego there is nothing better than to make a great soup that you can munch on for a couple of days. Making soups that are “hearty” and used as meals is what I grew up with. Nothing dainty about my style of cooking! I have also started HomesnCooking.com a site that is geared for showing off pretty houses — and also giving you tried and true family recipes! You might not be buying house today – but you do need a “bowl of soup”!
INGREDIENTS
- Package of split peas
- Large carton of “organic low sodium” Swanson’s Chicken Stock/soup
- 1 Russet potato- cubed
- 1/2 white onion – chopped
- 1 shallot chopped – I had one in the fridge – not necessary
- 3 carrots chopped
- 5 garlic – chopped- Garlic works for anything in my book
- Hamsteak with marrow bone— if you aren’t lazy like me go to nearest Honey Baked Ham and get their bone – will make soup even better!!
- Brown Sugar – Pinch
- Herbs de Provance – 1/4 tsp
- Lawry’s salt and seasoned pepper
- Bay Leaf
FIXINGS:
- Wash the peas
- Put in colander
- Saute all of the above in two tablespoons EVOO- don’t put pinch of sugar in yet
- Cut ham steak into bite size pieces – add marrow bone- continue to sauté
- Add potatoes
- Use large soup pot
- Pour in the Chicken Stock – If you need to add water add some Chicken Demiglaze to the water to keep the flavor
- Add pinch of Sugar
- Cook until all ingredients are cooked — I like to leave the peas slightly al dente– potatoes cooked of course- some people like to puree this — I like to SEE the carrots and potatoes– I like texture!!!
- Season to taste— I cook by taste – so if you are a “measurer cook” you will have to experiment— really it works!!!
YOU WILL LOVE THIS SOUP— ENJOY!!! My soups are meals!! No need for a side dish:)
