My mom used to make pea soup a lot, so there are a lot of happy childhood memories attached to this dish for me. The actual prep time for this soup is short, which is awesome when you're busy-busy. And it will keep in your fridge (and freeze!) well. Peas are are high in fiber, protein, and various vitamins and minerals but low in fats. This makes for a great meal on a chilly day!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
1 pound of ham cubed in to 1" chunks
1 pound of dried split peas
2 ribs of celery
1 medium onion
3 garlic cloves
2 teaspoon of olive oil
1 quart of chicken stock
2.5 cups of water
1 bay leaf
Himalayan salt or sea salt
1. If not done so already, dice your ham into 1" chunks.
2. Dice your vegetables (carrots, celery, onion) or buy mirepoix (pre-diced mixture).
3. Mince your garlic (or buy it minced... can you tell I like shortcuts?).
4. Wash peas and drain them.
5. In a large pot, sauté carrots, celery, onion, and garlic in olive oil.
6. Add your chicken stock, water, peas, bay leaf, and ham to that same pot. Add salt & pepper to taste. Bring the pot to a boil.
7. Once boiling, reduce the heat and cook on low for about two hours. The beans should be very soft. Check the water and consistency - you can add hot water if it becomes too thick.
8. Remove bay leaf and serve.
Makes 4 servings (about 3 ladles per serving).
21 Day Fix Containers: 1.5 yellow, .5 red, .5 green