Split Pea Soup is the perfect comfort food when the weather is cold, and all you want to do is stay cozy indoors. Made with dried split peas, onion, leeks, carrot, celery, and fresh herbs, it gets its flavor from delicious leftover hambone. It requires hardly any effort, whether you use a slow cooker or decide to cook it on the stove.
In the insert of a slow cooker, place the peas, onion, leek, carrots, celery, garlic, bay leaf, thyme, ham bone, and water. If your slow cooker allows, bring it to a boil, and skim any foam off the top. Set the slow cooker to cook on high for 3-4 hours or on low for 8 hours.
Retrieve the ham and remove the meat, chopping up the large chunks into smaller bite-sized pieces. Discard the bone and set aside the ham.
Remove the bay leaf and any sprigs of thyme and discard.
Puree the soup by blending it in several batches, or by using an immersion blender. Return both the soup and the ham to the slow cooker. Season to taste with salt and pepper. Serve hot, with a some good, warm bread.
If Using Stovetop:
Place the peas, onion, leek, carrots, celery, garlic, bay leaf, thyme, ham bone, and water in a large pot, such as a Dutch oven, over medium-high heat.
Bring to a boil, and skim any foam off the top.
Reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the peas are tender, stirring occasionally.
Retrieve the ham and remove the meat, chopping the large chunks into smaller bite-sized pieces. Discard the bone and set aside the ham.
Remove the bay leaf and any sprigs of thyme and discard.
Puree the soup by blending it in several batches in a blender or by using an immersion blender.
Return both the soup and the ham to the pot. Season to taste with salt and pepper. Serve hot, with warm bread.
Notes
The first time I fell in love with Split Pea Soup, I was in grad school, and my friend Liz served this one cold night. This is based on her comforting recipe.