The old-fashioned Italian split pea soup. Most recipes for this soup call for the ingredients to be pureed, but I prefer to leave the vegetables whole to give the soup more flavor and a nice texture.
- 1 pound dried split peas
- 2 Tbls of vegetable oil
- 1 Tbls of butter
- 2 cloves of garlic, chopped
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 stalks of celery, diced
- 1 leftover ham bone with meat
- 2 bay leaves
- 1 tsp of dried thyme
- 1 tsp of salt
- 8 cups of water
- 1 tsp of fresh ground black pepper
- 1 package of plain or garlic croutons.
- Pick through the peas for any foreign matter that may in them like pea pos, dirt, stones, etc..
- Place the peas in a colander and rinse under cold water.
- In a large pot, sauté the garlic, onions, carrots and celery in the oil for 3 to 4 minutes.
- Add the ham bone, split peas, bay leaves, thyme and water.
- Bring to a boil.
- Reduce the heat and simmer covered for 1 hour and 15 minutes until the ham on the bone is tender and the peas are falling apart.
- Stir during this time.
- Remove the ham bone and bay leaves from the pot.
- Pick off all the meat from the bones and place the meat back in the pot.
- Season with salt and pepper.
- Serve your split pea soup with croutons.