Wintertime French-Style Split Pea Soup
Description
This hearty French-style dried split pea soup with potatoes, carrots, and ham doesn't need any soaking, so it's a great choice for a weeknight supper.
Ingredients
•
2 tablespoons olive oil
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1 large onion, coarsely chopped
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3 cloves garlic, minced
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1 tablespoon herbes de Provence
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1 1/2 teaspoons ground turmeric
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2 large bay leaves
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1 pinch cayenne pepper
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1 (32 fluid ounce) container vegetable stock
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3 cups water
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1 pound dried split peas, rinsed
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2 pounds new potatoes, cut into bite-size chunks
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3/4 pound carrots, cut into bite-size chunks
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1 1/2 cups chopped lean cooked ham
Directions
1
Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
2
Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
3
Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.