Split Pea Soup

Inspired by Downshiftology

Adapted from someone with an excellent SEO manager. But I upped the garlic and spices. The ham is from a whole pork loin that I severely overcooked and threw in the freezer until I could figure out a salvage method. And ta da, a passable meal. But no picture as I forgot and the only remnants are the dregs in my sealable work container.

Ingredients

  • 2 tablespoons cooking fat (tallow)

  • 1 onion

  • 3 carrots

  • 3 ribs of celery

  • 6 garlic cloves, minced

  • 2 tbsp tomato paste

  • 400g dried green split peas

  • 1 tsp dried thyme

  • 1 tsp oregano

  • 1/2 tsp sage

  • 1 tsp red pepper flake

  • 1 tsp kosher salt

  • 1 tsp black pepper

  • 250g cooked ham

  • 1.5 L stock

Instructions

  1. Heat the fat in a Dutch oven. Saute onion, carrots, and celery, until partially cooked (5 mins). Add the garlic and cook for another minute.

  2. Add in tomato paste and spices and stir, cooking until fragrant (2 mins).

  3. Add dried green split peas and stock, cooking for 1 hour or until the peas reach your desired doneness.

  4. Cook the ham separately (probably best to used leftover cooked ham). Add and heat through.