split pea soup
It is done. I graduated from baking school – with honours. I didn’t even fall off the stage. And for the first time in months, I’ve got time to do stuff. It has been an adjustment; I mostly sit around and make lists of stuff I should do, and then wander aimlessly doing other stuff. On the plus side, I’ve had a lot more time to enjoy all that is 2.0. The other night, for example, he came home from work and cheerfully exclaimed, “There’s a two ton hairball at work! They’re cutting it apart with chainsaws because it’s too heavy to lift!”
(This is why I’ll never be a famous food blogger. You’re not supposed to write about hairballs.)
2.0 once turned to me and said, “Of all the cats, I think effie would have the best handwriting,” and then waited expectantly for me to concur.
Another time, as we stood weeding in the garden, I heard him yell, “This tastes bad… real bad!” And then saw him slurping back the stem juices of a potentially poisonous perennial.
It’s what we do, this to and fro. He’ll look and me and say, “I AM the boss of you… right? Honey? RIGHT?” And when I put my hands on my hips and stare at him, I’ll hear him whimper, “But WHY can’t I be the boss of you?”
I really want to say that people who eat our perennials don’t get to be boss, but I doubt it would make any difference.
That said, 2.0 is delightfully helpful, and will always go above and beyond to assist around the house.
movita: That bathroom has been cleaned for the guests.
2.0: That’s okay, honey, I’ll go outside.
movita: Or use the upstairs bathroom?
2.0: I guess…
See? Helpful.
On the weekend, I put flannel sheets back on the bed for 2.0 and I. It has been cold here, and I wouldn’t want my little helper to get chilled at night. Soon enough, we’ll be complaining about the sort of humidity that makes you want to rest facedown on the floor all day. In the meantime, we’ve been eating comfort food – most comforting is the fact that I’ve got time to cook in my own kitchen again.
This soup will warm your bones. It is smoky and nourishing. It will take the chill off cool nights. It will give you all the energy required to write lists of the things you should be doing, but would rather not.
. . .
Split Pea Soup
Serves 4-6.
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 3/4 cups dried yellow split peas
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 8 cups water
- 1 kilogram (2 lb.) smoked ham hock, skinned
- 1 tablespoon balsamic vinegar (optional)
Notes:
- there is no salt in this recipe – the ham hock does a nice job of seasoning this soup. If you feel the soup requires salt, add a pinch when you are stirring in the balsamic vinegar
- you could use a smaller ham hock, but I wouldn’t go any larger in order to ensure that the meat cooks through and is well submerged in the soup as it cooks
- the balsamic vinegar is optional – I find it brightens and rounds out the soup
Mise en place – begin by getting organized. Measure out all of your ingredients. Dice your veggies, skin the ham hock (use a very sharp knife and watch your fingers).
In a large Dutch oven, heat the olive oil over medium heat, then cook the carrots, celery, onion and garlic, stirring occasionally, until softened. (About 10 minutes.)
Stir in the split peas, bay leaves, thyme and pepper, stirring constantly for 2 minutes (be careful, the peas like to snap when they get hot – don’t leave unattended). Add the water and ham hock. Bring to a boil; reduce heat, cover and allow to simmer, stirring occasionally, until the peas are very soft and the soup is thickened – about 2 hours. (The peas will become mushy – almost like a puréed soup without the need for a blender.) Flip the ham hock occasionally to ensure it cooks through on all sides.
Discard the bay leaves. Transfer the ham hock to a cutting board and let cool enough to handle. Remove all meat from the bone, dice, and return it to the soup to heat through. Discard the bone and any fat. Stir in the balsamic vinegar.
You can find this recipe alongside four more of my most popular recipes in this ebook:
Oh that is just beautiful! I feel comforted already!!
Right? It is so yummy in the tummy!
Been looking for a guaranteed split pea w smoked ham recipe for ages. You are hitting ALL of my favourite foods, you know. Thanks. Also, WHICH poisonous perennial?
Well, it turned out he was drinking from something non-poisonous, but we do have a lot of monkshood on the property… yikes!
SWEET MERCIFUL PETE! I’ve just checked out your illustrations! Get off this blog! You’re too talented to hang out here! Scram!
(Seriously. You’re disgustingly talented.)
I’m playing blog catch up and haven’t been here in a while. I’m never disappointed when I read your blog! You should keep a journal of 2.0 quotes. Hilarious. You’d be a millionaire if you published it.
We’re having that kind of humidity you speak of. 90 degrees today with 85% humidity. I try not to complain though, because it will get worse further into summer.
Here’s a quote from my husband that I’m sure 2.0 is much too refined and gentlemanly to use…
EVERY time he goes along to the grocery store with me, he “finds” certain produce and holds it up to me and says, “this looks familiar.” Sigh. It’s like shopping with a 10 year old.
Pea soup is my FAVE! Yours looks divine. 🙂 ~ April
I’m playing blog catch up too! I’m so behind that I think I may be partially responsible for the impending shut down of google reader…
Shopping with 2.0 sounds similar to shopping with your husband. 2.0 is also constantly amazed when he sees an actor in more than one production. So, for example, an actor from The Wire showed up in Boardwalk Empire the other night and he was all, “but, but… hey! Wasn’t he in? Wait? IS IT HIM? Honey, look! It’s that guy! From that show? Wait… is it?”
It has been exceedingly difficult to explain to him how actors earn a living. (sigh.)
I, for one, commend you for writing about hairballs. You have no idea how many times I write something and think “wait… I can’t say that!” and backspace-backspace-backspace. You are far more confident than I.
Also, congratulations on the whole graduating thing! Free time is a wonderful and dangerous thing. Sounds like you’re putting it to good use, though. 😉
As for the soup, it sounds delicious. I would be all over it if it weren’t so damned hot here… I’ve been laying under a fan subsisting on ice cream for the past couple of days, which sounds way more awesome than it actually is. Super jealous of the weather you’re having!
Willow, I should probably use the backspace button more, but alas, I do not. I simply cannot dial the magic that is me back! No matter how often I might get asked too… Of course, my bad-blogger attitude is: dude, this is my space! If you don’t like it, shove off. (Yet another reason I would be shunned at Famous Food Blogger Conferences.)
I think my soup did the trick – it’s going to be hot and humid here today. Bring on the summer food!
it’s been so cool this ways that the blueberries haven’t ripened yet!
confession: we have flannel sheets on our bed year round.
Gawd, I love flannel sheets. LOVE THEM.
When you go for comfort, you don’t mess around Movita. This is like a grandma’s quilt of soups on a cold, dank night! Just beautiful and warm and smacking of Home. (and gynormous congratulations, to the Honorable Movita Beacoup, Baker Extraordinaire!) xox
Thanks, Spree! You’re right: pea soup is the quilt of soups. Brilliant!
This looks delicious! I’m going to make this this week.
Yippie!!
I’m sure I said it before but I want to say it again: CONGRATULATIONS ON GRADUATING (with honors no less!!)!!!! You must feel so very proud of yourself for all that you have accomplished…and baked. I can’t wait for you to open a bakery and I will make it a point to finally visit Canada so I can come sample one of everything in your display case.
Haha, I love your back-and-forth with 2.0 🙂 Oh, and this split pea soup looks AMAZING. I hate when split pea soup is too thick and gloppy, but yours looks like exactly the texture I love. And although it’s ridiculously hot and humid in NYC right now, the office I’m currently sitting in is frigid and I would love a bowl of this for dinner (though I’m sure after sweating thru my clothes on the way home, I’ll end up eating ice cream instead).
Thanks, Amy!! Once I earn my first million, I’ll be opening the bakeshop, so I’ll keep you posted…
This pea soup isn’t gloppy in the least. And, should one eat it on a warm day, ice cream would be the perfect chaser. That’s science.
2.0 sounds nuts… That soup looks delicious though, glad you’ve got the time to relax and do other stuff a little more.
He is nuts.
(The good kind.)
You so crazy. I can’t even think of eating soup down here in South Carolina right now – unless it’s cold like maybe Gazpacho, which I don’t even like. But even though it’s humid and gross here right now, that soup is gorgeous and looks inviting! Pinning so I’ll remember to make it when the weather cools! Enjoy your free time while you have it! Oh and 2.0 and Mr. Hungry would get along great – I’m afraid they think very much alike! But it’s never boring, that’s for sure! 😉
What is up with gazpacho? Bleck. Now that I’ve posted a bone-warming recipe, it’s hotter than heck here – humid and sticky. Never tempt the fates! (And still, I’d rather eat hot split pea soup than a cold gazpacho. Bleck again!)
Split pea soup has always been a favourite of mine from childhood…even if moms was from a can…still my favourite.
I love old-fashioned recipes – nothing fancy, just the tried and true!
I honestly don’t think I’ve ever tried split pea soup. Yours looks really tasty! I think 2.0 and my DH may be separated at birth because we’ve had the exact same bathroom conversation too many times to count. Ditto about the “who’s the boss” conversation. And I have to admit–I’m extremely curious about the hairball. How big is a two ton hairball? And how did it come to be in existence? And did it get all caught up in the chainsaw?
….and that’s why I would get along perfectly with 2.0.
A two ton hairball is incredibly big. Like, ten feet tall big. It resides at a sewage treatment plant that is being upgraded. I can say no more without… gagging.
Yay! Honours! Of course you did. Enjoy your 2.0 time – you guys sound super cute 🙂
We ARE super cute. Thanks for noticing.
Oh how I love you. I laugh my ass off at every word you write. Thank gawd I’m not a stalker. I’d make a great stalker of your words tho. Just sayin’.
Ps. I think you are famous. And … Why did I just write all those words … dead sober – i might add and yet it sounds like I was drunk and smitten when I proof read it ?
Geesh.
Pss. Can I meet 2.0 some day too and maybe even call him by his real name 🙂 ? Xx like I said … Luvs ya. Xx
LYNNE, I CAN SEE YOU BY MY WINDOW.
PLEASE GO HOME.
hahaha!! NO. I know you love me 🙂 I have proof. In writing. xx
congratulations!!! that’s amazing!!!!
i think something about boys makes them actually enjoy using the outside as their bathroom… weirdos.
also, i really must hear more about this 2 ton hairball…
Seriously. The two ton hairball was TOO HEAVY TO LIFT, so they are hacking it apart. It lives at a sewage treatment plant. (Or so I’ve heard.) Thank goodness 2.0 doesn’t have to work directly with the hairball. It would be the end of us.
It sounds and looks delicious! We are just starting the hot season, but I will save it for cooler days 😉
This soup will do wonders for you in the fall! Your home will smell like smoked ham hock and your belly will be happy and full…
yay congratulations!! with honors, even (excuse me, ‘honours,’ i love the way you canadians spell things SO MUCH it hurts.) I would have graduated “with/by the skin of my teeth,” most likely. I knew you would do so, so well.
listen: every time you start telling 2.0 stories, i am convinced Tim has a random brother living in canada that i know nothing about. I’m trying to find the right time to bring it up in conversation, because there’s obviously something he’s not telling me.
I’m so glad to hear that there are others out there like 2.0. (And that there are others out there dealing with 2.0s.)
Graduated with honours! How marvelous! Congratulations, movita! And on a selfish note, I’m excited you’ll have more time for cooking and blogging. More recipes – gobble gobble gobble. (Not meant to sound like a turkey, but rather, like I’m gobbling things. Perhaps that’s why them came up with nom nom nom?)
Dear Dana,
I will devote the next year of my life to you.
(And sprinkles.)
xox movita
Yay yay yay!!!
With sprinkles too? I’m the luckiest girl!
Congratulations on graduating with honors…that is terrific. It is also nice that you have more time to enjoy the little things in life that you enjoy. Split pea soup is always comforting…especially with all the rainy weather we have been having.
Thanks, Karen!! xox
Oh, Movita!! Congratulations!! How did that time go so fast? It was just a blog post or two ago that I read you were buying your special clogs and you had your white spiffy baker’s outfit?? Of course you graduated with Honors, I wouldn’t expect anything less from you, sweetie!! xx ps.. you’re cold on the East Coast?? Wow, our weather is just getting stranger by the day..
We’ve had about 40 days straight of rain. When the sun makes an appearance, people get all confused and start pointing at the sky. It has been miserable!
What a beautiful post! This looks excellent, thank you for sharing!
Thanks, Dan!
Laughing my head off 🙂 oh! love the soup recipe (and photo) too.
XOXO,
Melissa
Thanks, lady!
Graduated with honours from baking school. That sounds fantastic! Loved reading about the two of you:-) And the soup looks so warm and inviting..just perfect for the winter here!
Even though we’re in the midst of a heat wave, the hubby would still go for a bowl of split pea soup. Yours looks fantastic.
PS. congrats on your graduation! Hooray!
Everyone in my house hates split pea soup except for me. It’s not a very summery dish, but it’s so lovely in the winter when you come in to a nice steamy crock of it. This recipe looks especially tasty!
So proud of you lady. You rock my world. And now the baking world. And the split pea soup world. And the hairball world. Is there nothing you can’t do???
CONGRATULATIONS! You are fabulous, amazing, wonderfully clever, creative, funny, cool and a baking genius! 2.0 is a lucky chap. Can’t wait to see what you’ll do next!
Almost like my recipe except I like a little heat so I add some chili peppers. We maritimers love our comfort foods and this is at the top of the list.
This is such a comforting and delicious soup 😀
CONGRATS on graduating baking school! You are brilliant!
Cheers
Choc Chip Uru
Mmm this looks tasty. I actually just bought a bag of yellow split peas for their nutritional value, but didn’t have a recipe planned. Although, being a poor student, I don’t think I could purchase all the necessary ingredients. So, I suppose I could make a slim, 5 ingredient version. If you ever get bored or something, you should create simple dishes for us poor folk.
Sending lots of love 🙂
You know, one of the reasons split pea soup has been so popular over the years is because it’s über cheap to make. It’s poor folk food. The ham hock I used? Was HUGE and cost $3. The veggies? Cheap. The water? Basically free!! So go forth, Megan! Cheap soup for all! xox
As inexpensive as it is to make a pot of split pea soup it should fit right into your budget. Big benefit, this soup is SO filling a pot of it should last you quite some time. Especially if you grab some saltine crackers or a nice fresh, warm loaf of French bread to dip in your bowl of soup!
Enjoy!
i tried this recipe out today…FANTASTIC. thank you so much your blog is amazing! i’m new here and rather curious…who’s 2.0?
2.0 is my partner in crime. And basically, the star of this blog.
True story.
Your blog is STELLAR! And, yes I’m yelling at you from Broomfield, Colorado! I happened upon it because your Chocolate Zucchini Bread recipe ended up on Pinterest and caught my eye now I can’t quit reading your recipes! Thanks for keeping it real by talking about hairballs! XOXO
This the the best comment EVER! LEGIT!! I promise to keep talking about hairballs. And also, poop. All for you, Sheila!!
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Hi looks yummy. I live alone was wondering how well this would freeze? Thank you
I’ve never frozen it, so I really couldn’t say. That said, I freeze most soups, so it’s probably worth the risk!
Comments on this post are now closed as it was published in June 2013. Thanks for stopping by!