Hearty Split Pea Soup
2 (10 oz) packages frozen peas
4 small white potatoes, cut into small wedges
2 cans reduced sodium chicken broth (I used one can and ~1 tsp Better Than Boullion dissolved in 2 cups water)
1 tsp minced garlic
1 medium onion, chopped thinly
2 large carrots, chopped
1 10 oz package frozen cauliflower and broccoli
1 tsp dried thyme
1/2 tsp rosemary
1/2 tsp garlic powder
salt and pepper, to taste
1/4-1/2 cup milk, as needed to taste
1 small ham steak, cut into 1/2″ cubes or slices
Add all ingredients (except the ham and milk) to a large stock pot and bring to a boil. Cook on medium high heat for 10-15 minutes, until the potatoes are just starting to fall apart and the carrots and onions are soft.
Pour mixture into a food processor and pulse until smooth but chunky. This part might have to be done in two batches, since it makes a LOT! Add about a quarter cup of milk at a time until smooth and creamy (pulse longer or shorter times for desired consistency- I like a bit chunkier soup!).
Return to pot and reduce heat to low. Add the ham and stir until incorporated.
Serve with a big hunk of homemade Rosemary Challah Bread. Enjoy!
2 thoughts on “Hearty Split Pea Soup”
Looks yummy, Claire. Ask Santa to bring you an immersion blender for Christmas and you won’t have to fool around with batches in the food processor. It’s one of my favorite kitchen gizmos. Merry Christmas, Mrs. M!
Good idea Mrs. Swallen! Though I’m not sure I have room in my little kitchen for one more gadget (or Ben’s wallet)! 😛