Recipe Index

Ingredients

• 2 tablespoons olive or cooking oil
• 1 1/2 pounds diced cooked ham
• 1 cup chopped onions
• 1 tablespoon minced garlic
• 1 stalk celery, diced
• 1 to 1 1/2 cups diced carrots (about 2 medium)
• 1 pound dried green split peas, rinsed and picked over
• 1 cup medium-diced red potatoes, unpeeled (about 3 small)
• 7 to 8 cups chicken stock or water
• 1/2 teaspoon dried oregano
• 1 to 2 teaspoons Creole seasoning
• 1/4 to 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the ham and cook for 4 to 5 minutes until lightly browned at the edges.
2. Add the onions, celery, and carrots and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
3. Add the split peas, potatoes, stock, oregano, Creole seasoning, and cayenne. Bring to a boil, skimming any foam.
4. Reduce to a gentle simmer, cover partially, and cook for 40 to 45 minutes, stirring often so the peas do not stick, until the peas have broken down and the soup is thick and creamy.
5. If the soup is too thick, stir in a little more stock or water; if too thin, simmer uncovered for a few minutes more.
6. Season with salt and pepper and serve hot.

Prep: 15 min · Cook: 45 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data