It's soup weather, and split pea soup is one of my personal favorites! It's so easy to whip up, you'll never eat it from a can again. Bonus: split peas soften while cooked, so you don't need to soak them overnight!
Split Pea Soup Recipe
Ingredients 2 tbsp. butter 1 medium onion, diced 3 stalks celery, chopped 3 carrots, sliced or diced 2 bay leaves 1 tablespoon fresh thyme Salt & pepper to taste 2 cups of dried split peas 6 cups broth of choice. I used turkey broth but you could use chicken or vegetable broth. 1 smoked ham hock or ham bone (omit if you are a vegetarian)
Preparation In a large, heavy pot (about 4 quarts in size) melt the butter and add the vegetables, and cook until the onions are soft. Add the bay leaves, thyme, and salt & pepper and stir. Add the split peas and stir to coat with the spices and the butter, then add the broth and the ham hock/ham bone. Turn heat down to low, cover, and simmer for a hour. Check on the soup. It should be creamy and soft, but not so thick that it's like a pea loaf. If it's getting too thick, add a little more broth. The soup is ready when the peas are soft, about a hour to a hour & half.