I started making split pea soup after I bought my first pig. We had like 6 hams, and after each one there would be this beautiful meaty bone and leftovers that I could only make so many sandwiches with. I decided to try my hand at split pea soup. I would make it different with every ham for two reasons, 1) I would always forget what recipe I used and 2) I wanted to try different ways to make it the tastiest. After doing this for a few times I found what I really like about each recipe and started to just write down what I was using. The recipe you're getting is where I am now. It's salty, its chunky with ham and the flavor of the oregano adds a unexpected kick of flavor. We'll see if in a year I'm still using this recipe, if I'm not I'll update you with my new one.
Ingredients
2 tbsp olive oil
2 cups chopped onion
1 cup diced carrot (small dice)
1 tsp salt
1/2 tsp pepper
2 cloves minced garlic
1 cup medium-diced red potatoes, peeled
1 pound dried split peas
1 meaty ham bone
1 cup diced ham
1 large bay leaf
1/2 tsp dried oregano
8 cups chicken stock
Instructions
1) Heat your oil in a dutch oven and add onion, carrots, salt and pepper. Let them cook until the onions are translucent. 10-15 minutes.
2) Add potatoes and garlic and let cook for 2-3 minutes.
3) Add the chicken stock and give it a stir to get the bits off the bottom. Then add the peas.
4) Carefully add the meaty hambone, dried oregano and bay leaf. Give it a stir. Bring to boil and reduce to simmer.
5) Let simmer for 90-120 minutes, stirring occasionally. You may need to add water if your soup becomes too thick.
6) In the last 15 minutes of cooking add the diced ham to warm.
7) Serve and enjoy!
