The first time I made split pea soup, I was still in college and actually thought I was using green lentils to make lentil soup. When it came out tasting like peas, I realized my mistake. 12 years later, here I am still making split pea soup, but this version is much better than my failed attempt at making lentil soup. I love how simple this version is. I highly recommend adding the suggested condiments on top. Feel free to throw anything crunchy, cheesy, or otherwise flavorful on top in place of the suggested condiments. Some good subs would be whatever cheese is in your fridge, any kind of nut, croutons, toast to dip, or sriracha.

Split Pea Soup

Ingredients

2 Tablespoons olive oil

1 onion

3 ribs of celery

2 large carrots

3 cloves garlic

4 cups vegetable broth

4 cups water

16 oz dried split peas

2 bay leaves

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 small ham steaks

Optional (but recommended) condiments: your favorite chili crisp, Parmesan cheese, roasted pepitas

Instructions

1. Dice onion.
2. Mince garlic.
3. Chop celery and carrots.
4. Cut ham steak in half (you’ll cut it smaller later).
5. Add olive oil to large dutch oven or other heavy bottomed pan.
6. Once shimmering, add onion, celery, and carrots. Cook onions until soft and slightly translucent.
7. Add garlic and cook for 30 seconds longer.
8. Add broth, water, peas, bay leaves, thyme, salt, pepper, and ham steak.
9. Simmer covered until peas and other vegetables are soft (about 45 minutes).
10. Remove bay leaf and ham steak pieces. Use an immersion blender to blend until smooth.
11. Cut ham steaks into square inch pieces and add back to soup.
12. Serve warm. Top with Parmesan cheese, chili crisp, and pepitas if desired.