Fall is such a beautiful time of year. From the leaves turning color in our beautiful Mitten state, to apple-picking, it just doesn’t get much better than this. I love our four seasons and wouldn’t trade them for anything. We finally have reached typical fall temps…FINALLY!! Yes, I love summer, boating, etc., but the cooler weather just makes for lots of coziness (that is a word in this house). Soup is always a hit in our house, and once it cools down outside, my baking/soup-making/blogging self goes into high gear. I am pretty certain that by the end of November, my poor tribe has had enough of pumpkin in any way, shape or form. But, I shall soldier on…because I just can’t help myself. Too many delicious recipes floating around out there that I just must try/test. I have been making this soup for a couple of years, and though it’s not at all pretty (or maybe even appetizing…especially if you are not a pea-lover) to look at, it is comfort food at it’s finest in the soup world, IMHO. It doesn’t take long at all and is not difficult in the least. It makes an 8 quart pot, but is super easy to convert to 4 quarts for those of you who have the ability to cook for the actual number of people you intend to feed, unlike me…I just can’t do it…feed an army I shall! But honestly, this is just as good, maybe even better, heated up the next day or two. Give this a try and let us know what you think! Happy Fall friends!
Sláinte!
- 1/4 cup vegetable oil
- 1 1/2 cups chopped onion (yellow or white)
- 2 teaspoons minced garlic
- 12 cups chicken broth
- 4 cups Water
- 2-16 ounce bags split peas (they can be found in the bean aisle typically)
- 6 cups diced ham
- 5 medium russet potatoes peeled, diced
- 4 cups carrots diced
- 1 teaspoons oregano
- salt to taste
- black pepper to taste
- In 8 quart stock pot, heat oil and sauté onion and garlic on medium heat until onions are translucent, about 8-10 minutes.
- Add chicken broth, water, split peas, ham, potatoes, carrots and oregano. Bring to a boil. Reduce heat to low and simmer uncovered for 90 minutes, stirring often to prevent scalding on bottom of pan. Skim foam off the top during cooking.
- Season with salt and pepper to taste, serve hot.
Adapted from Ina Garten's Split Pea Soup
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