“Mommy, I want the green soup for dinner!”

 

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Split-pea soup: it’s what’s for dinner!

Just because itsĀ nearly 100Ā degrees in Miami, it doesn’t mean my littlest one doesn’t feel like eating her favorite soup! (So I learned this weekend!) Ā This is pretty much the tastiest, easiest and healthiest soup you can make. Ā Both of my girls absolutely love it. So, when they actually ask for Split Pea SoupĀ instead of pizza or pasta, I do all I can to get it ready as quickly as I can!

When they were babies, and just beginning to eat solids, I would puree the soup before serving so that they would have no problems with the bits of ham. Ā I firmlyĀ believe that giving them interesting, complex “grown-up” foods at a young age has helped expand their palate and interest in foods and, come dinner time, I am very grateful!

This soup is hearty and one bowl will fill you up! You could always split the recipe in half, but I like to make a large batch since I know we’ll eat it one night, have leftovers maybe the next night, and the rest will be storedĀ in tupperwares for the freezer! One small side note: I make a baked ham 2-3 times a year and I always freeze my left overs. Ā I use the freezer-safe zip-close baggies and portion out amounts that will work for batches of soup like this one.

Split Pea Soup

1/2 small onion (or 2 leeks, white/light green part, rinsed well), chopped

3-4Ā carrots, diced (a handful of baby carrots will work just fine also!)

2 ribs of celery, diced

3/4-1 cup smoked/cooked ham (I preferĀ using leftovers from a baked ham, useĀ the bone too, but store-bought is fine too)

2 (14-16oz) bags dried split peas

4 quarts chicken stock (2 big boxes of the low fat/no sodium/noĀ msg store-bought stuff works, but homemade is better!)

3 sprigs fresh thyme (or about 1tbsp of dried)

1 bay leaf

Salt & Pepper, to taste

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