I make big pots of this soup in the winter when I’m looking for something that is homey, easy, and cheap to cook. You may wish to double the recipe and freeze some for future meals. If you have any leftover roasted garlic, substitute that for the raw garlic; same with any leftover ham (add it, too). Also, you don’t have to presoak the peas; presoaking just makes the actual cooking go a little quicker.
| ||1 || small smoked ham hock (or ham bone) |
| ||8 || cups water, plus more as needed |
| ||2 || cups dried split peas, presoaked for a few hours, then drained |
| ||2 || bay leaves |
| ||2 || Tbsp. olive oil |
| ||1 || small yellow onion, diced |
| ||3 || carrots, peeled and diced |
| ||2 || cloves garlic, chopped (or roasted garlic) |
| ||1 || tsp. crushed caraway seeds (optional) |
| ||~ || Salt and freshly ground black pepper |
When reheating this soup, you’ll probably have to add more water if you like your soup more brothy than stodgy.