I spent the first 30 years of my life avoiding split pea soup. Why, you ask? Two words, people: The Exorcist. The images of Linda Blair, with the head spinning and projectile…well, you know…were enough to leave me emotionally scarred, and repulsed by the sight of split pea soup. Once I finally got over it and gave the soup a try I realized that it was delicious.
This weekend we got hit with a downpour, and the rainy days left me in the mood for soup. I had a bag of split peas in the pantry, as well as a bit of leftover Easter ham in the freezer. Put ’em together and it was a perfect tummy-warming treat. Flamenco Dad had some for lunch today, and the first words out of his mouth were “Hell yea!” Appropriate.
Split Pea Soup
1 large onion, peeled and diced
1 carrot, peeled and diced
2 Tbs. garlic, minced
1 Tbs. olive oil
1 lb. dried split peas, rinsed and picked over
1 cup diced ham
10 cups water
1 Tbs. dried thyme leaves
salt, as needed
pepper, as needed
Heat olive oil in a large skillet. Add onion, carrot, and garlic, and sweat until onion appears transclucent. Add dried thyme leaves and stir for a minute. Add the ham, peas, and water. Bring ingredients to a boil, then lower heat, cover, and simmer for about an hour. Add pepper to taste, then salt as needed. Note that the ham may be omitted for vegetarian split pea soup.