Split Pea Soup, and a New Theme

Welcome to the final installment of our month of one-pot suppers. I hope you’ve enjoyed these recipes, and were inspired to try something new. In November, Cooking for Special Needs will be devoted to remaking some Thanksgiving favorites. If you have a holiday recipe you’d like to make over, send me an email at flamencomom@gmail.com or leave a comment. Thanks!

Split Pea Soup with Ham

A simple soup can make for the most satisfying of meals. Considering that holiday season is approaching — which oftentimes means eating bigger meals — this soup offers a lovely change of pace. Leave the ham out of the recipe for a vegetarian soup.

1 lb. bag of split peas, rinsed
2 Tbs. olive oil
1 large onion, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
1 Tbs. dried thyme
2 bay leaves
8 cups gluten-free vegetable stock
4 oz. ham, diced (optional)
Salt and pepper to taste

In a large stockpot over medium heat, heat the olive oil. Add onion, celery, carrots, and garlic and cook until vegetables begin to soften (about 5 minutes). Add the peas, thyme, and bay leaves. Stir to combine. Add the vegetable stock and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes. Remove the bay leaves, and then puree the soup with an immersion blender or conventional blender. Add the diced ham to the soup and simmer for an additional 5 minutes.