Hearty Split Pea Soup

I'm overcoming prejudice in the kitchen this week. I must admit: Split pea soup didn't sound all that appetizing to me. It was right up there with liver and onions in my list of things to try. I don't know whether it was the image of the nursery rhyme, "Peas porridge hot, peas porridge cold. Peas porridge in the pot, nine days old" or what.

But my sister, Lisa, said it was among her favorite soup recipes. She's made it ever since a fellow teacher brought it to a soup potluck at school. Since Lisa rarely steers me wrong, I asked for the recipe. (She was the sister quietly telling me, "If you don't argue, you won't get in trouble." Though it was good advice, I rarely could accomplish it.) 

However, I'm glad I opened my mouth for this soup. It was the perfect lunch as Old Man Winter made his first appearance in Kansas with a blustery north wind and hard freeze.

There's no presoaking of the beans, so you don't have to plan that far ahead. (Always a bonus for me!) After cooking, the split peas break down and provide a natural thickness that doesn't rely on a butter-and-flour roux, giving it fewer calories. This particular recipe also has chopped carrots, potatoes, celery and ham, making it a naturally thick and chunky soup - my favorite kind! 

I served it with cornbread I had in the freezer. You, too, can overcome prejudice in the kitchen. Try it now or save the recipe until you have ham leftover from your Thanksgiving feast. Yummy!

Hearty Split Pea Soup

From my sister, Lisa's, kitchen

1 pkg. (1 lb.) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
1 large onion, chopped
2 medium carrots, chopped
1/2 cup chopped celery
2 cups cubed ham
5 tsp. chicken bouillon
1/2 tsp. dried marjoram
1 tsp. poultry seasoning
1/2 tsp. rubbed sage
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. salt

In a Dutch oven or soup kettle, combine water and split peas and begin cooking. Chop vegetables, adding them as you get them prepared, ending with potatoes. Add seasonings and ham. Bring to boil. Reduce heat; cover and simmer for 1 to 1 1/4 hours or until peas and vegetables are tender. The peas suddenly soften and make the soup thick and green. Makes 3 quarts.

Today, I'm linked to Wake Up Wednesdays, sponsored in part by Wichita blogger, Ashley's Kitchen Meets Girl.