When your five-year-old makes a special request for “that soup with the yellow peas”, it’s either Opposite Day or you have an amazing recipe.
Cooking has never been my forte. I can bake to make my mother proud but I cook simply because I can’t afford a personal chef. And yet, in an effort to use some leftover ham, I braved the seemingly difficult task of making a soup that didn’t hail from a Tetra Pak or a tin can. Shockingly, my boys couldn’t get enough of the flavorful dish! With over 10g of both fiber and protein in every serving, I think I did a happy dance behind their backs. We’re not ones for submitting to picky eaters but when you find a healthy recipe that hits a home run with the little people, you know it’s worth sharing.
Rosemary Split Pea Soup
serves 4; ready in two hours
2 cups cooked ham or bacon
1 onion, finely chopped
1 large carrot, chopped
2 cloves garlic, minced
28-32 oz. broth (chicken, vegetable and/or mushroom)
1 cup water
1 1/2 cups yellow split peas
2 bay leaves
3 teaspoons chopped fresh rosemary
Place cooked ham or bacon, onion, carrot, and garlic into a large pot over medium heat. Cook until the vegetables are soft, about 10 minutes. Pour in the broth and water; stir in split peas, bay leaves, and rosemary. Bring to a boil and then reduce heat to low. Cover and simmer until peas are cooked, about 1-1.5 hours, stirring occasionally and adding extra broth or water if necessary.