Sunday Soup Series

Yellow Split Pea & Ham Recipe

I’ll be posting recipes every week on Fridays so you’ll have time to prepare and can spend a relaxing Sunday creating something of your own.

Often times I would just start with the mirepoix and still have no idea what soup I was going to make. Carrots, onions and celery, a magical combination that as it begins to sweat in the pot fills the air with the aroma of comfort. Garlic, herbs… as I relax into the rhythm of my knife the next step would naturally just come to me.

The process of cooking soups has taught me a lot over the years, how and when to add ingredients, the difference between dried and fresh herbs. What types of ingredients create a strong base? The foundation is the most important piece, without a strong one the soup never develops legs strong enough to stand on its own. Creating a soup requires patience. Each ingredient added at just the right time. Add something too early and the previous ingredient never has time to develop.

Of course I’m not just talking about the process of cooking a good soup but also referring to my life. In order to build a strong foundation for my life I also need patience and quality ingredients, try to move things along too fast and eventually things with crumble around me and I’ll have to start over.

I’ll be sharing a weekly soup recipe with my Substack subscribers along with some observations about life. My goal is to inspire, feed and nourish the mind, body and soul. I’d be honored if you join me and share your experience along way.

Last Sunday I made a Yellow Split Pea and Ham with a touch of smoked bacon, parsnips, red chard. I topped it will a little fresh herbs and some crumbled queso fresco.

Most of my recipes will yield between 4-6 quarts. You can always adjust to make less, but I find  making a little more usually produces a better end results. These recipes are just a starting place. I encourage you to experiment and make it your own.

Ingredients:

1/4 cup oil blend, I use an 80/20 canola/olive oil blend

2 medium yellow onions, diced

2 cups carrots, diced

2 cups celery, diced

1/4 cup chopped garlic

4 oz smoked bacon, diced

8 oz smoked ham

1 tablespoon dried thyme

1 teaspoon crushed red chili flakes

2 Tablespoons ground cumin

1 Tablespoon curry powder

2 cups parsnip, diced

1 can crushed tomatoes, 15 oz

3 quarts chicken stock or broth

(I actually used a mix of chicken, vegetable and beef broth)

3 cups yellow split peas

1 bunch red chard, chopped

1/2 cup Italian parsley chopped

Salt & Black pepper to taste

Begin by sweating the mirepoix and oil on medium heat for approximately 5 minutes. Add the garlic and bacon, cook an additional 5-10 minutes or until onions are translucent and bacon had rendered some fat. Add thyme and spices. Continue cooking for 5 more minutes. Add the remainder of the ingredients except the chard and parsley. Bring up to a low boil, turn down to a simmer and cook until lentils are tender and begin to break down, stirring occasionally (about 1.5 hours) Add the parsley & chard. Simmer 5 more minutes. Season with salt and pepper to taste

Serve with torn up fresh herbs on top and queso fresco

Relax, don’t take it too seriously, be patient and enjoy the process