This hearty split pea soup with ham (unless you don’t want to add it!) has a sweet and smoky flavour. It is an ideal fall or winter soup, perfect for lunch or dinner.
Ingredients
2 Tbsp Olive Wood Smoked Olive Oil
2 ribs celery, diced
1 potato, diced
1 carrot, diced
½ onion, diced
3 cloves garlic, minced
1 pound (450 gms) dried split peas, rinsed
1 pound cooked ham, diced
1 bay leaf
1 tsp dried thyme
2 Tbsp Oregano White Balsamic Vinegar
4 Cup vegetable (or chicken) stock
2 Cup water plus 2 Tbsp
Salt and ground black pepper to taste
Directions
Put Smoked Olive Oil in a large soup pot over medium-low heat.
Stir in celery, onion, carrot, and minced garlic. Cook and stir until onions are translucent but not brown, about 5 to 8 minutes.
Stir in split peas, potato, ham, thyme, and bay leaf. Scrape the vegetables to the walls of the pot and add the Oregano Balsamic and 2 Tbsp of water and deglaze the pot.
Pour in chicken stock and water. Stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 30 minutes. Stir occasionally.
If you want a thicker broth use an immersion blender to blend about half the pot then return the rest.
Season with salt and black pepper to serve.