This is Megan’s version of split pea soup, my version skips the croutons and includes ham. But, because we occasionally have to make something she will eat, I just add the ham to my bowl. If you don’t have a vegetarian in your house, putting ham or a ham bone in the soup while it is cooking adds a great flavor.
Recipe information
Yield
serves 8 to 10
Ingredients
Soup
Croutons
Preparation
Step 1
To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects. (I know it sounds weird, but occasionally small stones will slip through during processing.)
Step 2
Peel the carrots and onion and dice them into about 1/2-inch pieces. Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat. Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down. Season to taste with salt and pepper.
Meanwhile, prepare the croutons
Step 3
Preheat the oven to 350°F.
Step 4
Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
Step 5
Ladle the soup into bowls and top with the croutons.
Kitchen Math
Step 6
It’s time to pull out that math you learned in third grade:
Step 7
2 cups = 1 pint
Step 8
2 pints = 1 quart
Step 9
4 quarts = 1 gallon
Step 10
If you remember this, then you won’t panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure. You will know:
Step 11
2 quarts = 4 pints = 8 cups
