Okay, so today I tried making split pea soup, inspired by America’s Test Kitchen. I’ve always loved a good, hearty soup, and split pea has that perfect comfort food vibe. Plus, it’s pretty healthy, right?
First things first, I gathered all my ingredients. I picked up some dried green split peas, a ham bone (I actually used a ham steak ’cause that’s what I found), and some veggies – onions, carrots, celery. You know, the usual suspects for a flavorful soup base. Oh, and some garlic, ’cause what’s a good soup without garlic?
Getting Started
I started off by rinsing the split peas. Then, I chopped up all the vegetables into small, bite-sized pieces. I figured smaller pieces would cook faster and meld better with the soup. Next, I heated up some oil in my big soup pot – I love using my Dutch oven for soups, it just feels right. I tossed in the onions, carrots, and celery and let them sauté for a bit until they got all soft and fragrant. The smell was already amazing! Then, in went the minced garlic, and I gave it all a good stir.
Building the Soup
After that, I added the split peas to the pot, along with the ham bone. Now, the recipe I was loosely following called for a slow cooker, but I don’t have one, so I just used my regular pot on the stovetop. I poured in enough water to cover everything, added a bay leaf, and some salt and pepper, brought it to a boil, and then turned the heat down to low. I just let it simmer away, stirring occasionally.
- Rinsed split peas
- Chopped vegetables (onion, carrots, celery, garlic)
- Sautéed vegetables in a pot
- Added split peas, ham bone (or steak), water, bay leaf, salt, and pepper
- Simmered on low heat
The Waiting Game
The hardest part was the waiting! It took a good couple of hours for the peas to get really soft and the soup to thicken up. I kept an eye on it, adding a bit more water a few times when it seemed to be getting too thick. The ham bone (well, steak in my case) did its job, infusing the soup with that smoky, savory flavor. I was practically drooling by the time it was done!
Finishing Touches
Once the peas were nice and soft, I took out the ham bone, shredded the meat, and added it back to the soup. I also removed the bay leaf – don’t want anyone accidentally biting into that. I gave it one last taste and adjusted the seasoning a bit more salt and pepper. And that was it!
The soup turned out pretty darn good, if I do say so myself. It was thick, flavorful, and super satisfying. The ham added a lovely depth of flavor, and the veggies gave it a nice sweetness. It was the perfect meal for a chilly evening. Will I make it again? Absolutely! Next time, I might try adding some potatoes or maybe even some different spices. But for a first attempt, I’d say it was a success. This split pea soup is definitely going into my regular recipe rotation.
