Ingredients
1 pound split peas (dry)
1 large onion diced
2 medium cloves garlic minced
3 medium celery stalks sliced thin
3 medium carrots sliced thin
2 smoked cooked ham steaks diced small
48 oz low sodium veggie stock
½ c white wine
1 bay leaf
Rinse the peas and soak over night. Ideally 24 hours, then drain them. They will be ready for use.
Sauté onions in a pad of butter until they sweat a little, and then mix in garlic and saute for a few minutes. Add carrots and celery, a dash of S&P and stir. Then add the wine to deglaze a little and cook down slightly. Add the ham, peas, bay leaf, and broth and bring to a boil. Once boiling simmer for an hour. Take an immersion blender and buzz the soup a little if you want a heartier soup that’s thick.
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