Alternate title: Ugly Food That Tastes Good
It’s winter. It’s cold. Our immune systems and our possessions are giving up one by one. So far the toaster, garage door opener, and parts of one vehicle’s engine have succumbed to seasonal affective disorder and given up. The lightbulb and protective light cover in our oven went out in a blaze of glory, spewing shattered glass all over the inside of the oven. We borrowed my mom’s car while ours was being repaired, and a passing snowplow threw a rock or piece of ice and shattered the rear window as her car sat in our driveway. Seriously.
I think it’s time for some hearty, inexpensive comfort food. And a hot toddy.
- 1 16 oz. package of green split peas, rinsed and drained
- 8 cups water
- 1 meaty ham bone
- 1 small onion, chopped
- 2/3 c. chopped carrots
- 2/3 c. chopped celery
- 1 raw potato, peeled and chopped
- 2 bay leaves
- 1 garlic clove, minced
- salt and pepper to taste
- Combine all ingredients except salt in a large pot with a lid.
- Bring to a boil over medium-high heat.
- Reduce heat to a simmer.
- Cover and simmer for 1 to 1 1/2 hours or until peas are soft, stirring occasionally.
- Remove bay leaves and ham bone.
- Using an immersion blender, puree the soup until smooth.
- Cut meat off of the ham bone and dice.
- Add the ham pieces back to soup.
- Add pepper to taste.
- Taste for salt and add salt if needed. (The ham usually provides enough salt.)
- Pureeing the vegetables is the secret to making this soup palatable for children--and adults!
- Split Pea Soup is wonderful with grilled cheese sandwiches. I use Daiya cheddar for dairy-free grilled cheese.