Just because its nearly 100 degrees in Miami, it doesn’t mean my littlest one doesn’t feel like eating her favorite soup! (So I learned this weekend!) This is pretty much the tastiest, easiest and healthiest soup you can make. Both of my girls absolutely love it. So, when they actually ask for Split Pea Soup 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. I firmly 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 stored 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. 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
3-4 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 prefer using leftovers from a baked ham, use 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/no 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