Easy Split Pea Soup

Kitchen Supplies

Ingredients

• 1 – 16oz bag of dried Split Peas
• 2 Cups Chopped or Diced Ham (You can get this in a package)
• 4 cups Chicken Broth, unsalted
• 4.5 cups Water
• 1/2 tsp Celery Salt
• 1 tsp Garlic Powder
• ¼ cup dried Minced Onions
• 2 cups frozen Mixed Vegetables – Peas, Carrots, Green Beans, and Corn

Instructions

1. Look over the split peas and remove any debris. Then rinse the split peas and add them to your soup pot.
2. Next, add the chicken broth and water.
3. In goes the ham, celery salt, minced onions, and garlic powder. Give it a good stir to mix all those yummy seasonings together.
4. Bring it to a boil and then reduce your heat and let it simmer uncovered for about 30 minutes, stirring occasionally.
5. Finally, add in your frozen mixed vegetables and continue to let your soup simmer and cook until the vegetables are heated through and your split peas have broken down, stirring occasionally. This will take about 20 to 30 more minutes.
6. Your soup will have a creamy consistency when it is ready. Serve warm.
7. This soup can be stored in the refrigerator for 3 days.

Helpful Tips

• There is no need to soak the split peas before you cook them, just saving you a step and time here!
• Cooking your split pea soup uncovered will help it cook and thicken faster.  But if you want to go low and slow (and let it simmer for longer) you can cover it.
• You can find packages of chopped and diced ham in the refrigerator section usually by the bacon, brats, and hot dogs. Using this kind of ham speeds up the whole process.
• But, you certainly can buy a small ham with a bone in it and use this in place of packaged chopped ham. Look at you, you go-getter.
• If you do it this way, place the whole thawed ham with the bone in the soup, and cook it for 1 – 1.5 hours. Remove the ham, cut it up, and then add it back into the soup.
• Do you want to use fresh ingredients? You certainly can use chopped celery, chopped onion, chopped vegetables, and a minced garlic clove.  Add them in at the same time as listed in the instructions.
• You can add salt and pepper to taste at the end but honestly, you won’t need the salt since there is a bit of salt in it from the ham and celery salt.
• This split pea soup will thicken as it sits. If it is too thick for your liking, especially the next day, add a bit of water.
• You bet you can make this soup in a slow cooker! Dump in all the ingredients in the morning and let it cook on low for 7 – 8 hours. Make sure to reduce the water from 4 cups to 2.5 cups though.
• This soup tastes so good with crackers, rolls, and biscuits.