Split Pea And Potato Soup Recipe
Split pea and potato soup is good old fashioned comfort food. Simple to make and very nice served with some wholesome bread.
2 teaspoons olive oil
1 onion, chopped
1 cup chopped ham (optional)
1 stalk celery, chopped
8 cups soup broth (vegetable, chicken or beef, canned or tetra packs)
2 cup split peas
1 large bay leaf
black pepper, 1-2 turns of grinder
1 teaspoon sea salt
1 teaspoon cumin
2 medium sized potatoes, peeled and cubed and washed
1 carrot, chopped
Heat the oil in a large soup pot over medium heat
Add the onion and cook until translucent and tender, about 2 minutes.
Add the chopped ham cook until it has a golden brown color.
Add the celery and cook another 2 minutes.
Add the soup broth and the split peas, along with the bay leaf, pepper, salt and cumin.
Add the potatoes and carrots. Bring to a boil, then turn to simmer and cook for 40 to 60 minutes or until the peas are soft. Stir frequently to keep the solids from burning on the bottom of the pot.
Do a taste test and season with salt and pepper if needed.