Image by Matt Jones, inspired by the iconic original ‘Keep Calm and Carry On‘.

….. like pea soup! My mom has been making a version of this soup as far back as my memory goes (she used to use the bone left over from a ham roast). I associate this dish with cold, dark grey winter days. It’s hearty, (and heart-y) and one of the most warming, comforting soups on planet earth. Just like last week’s borscht recipe, it works really well to make this soup in large batches and freeze half of it for a later date; such a fantastic item to have on hand when you want dinner in a pinch. Whip up a salad and broil up some garlic toast. What you end up with is nothing short of an enveloping culinary bear hug.

Just one last thing before getting to the recipe. I don’t want to exclude the vegetarians from this heart warming sustenance. If you don’t do swine, feel free to proceed anyway, obviously skipping the ‘ham and / or salami’ ingredient(s). It will still be delicious, I promise.

Split Pea Soup
Serves 10 plus)

3 c dried split peas (soaked in cold water for 4 hours, then strained and rinsed)
10 c cold water

1 1/2 large onions, medium dice
200 grams ham or sliced pepper salami (or both) thinly sliced into strips
3 large carrots, peeled and sliced (about 1/4″)
1 large yam, peeled and diced (about 1/2”)
5 garlic cloves, minced
2 t salt
4 bay leaves
fresh cracked pepper

Put soaked and rinsed peas into a large pot, along with the 10 c of cold water. Bring to a boil and reduce to a simmer. Continue simmering for one hour, stirring occasionally. DO NOT add salt to this mixture while it is simmering, as the peas will not soften properly during cooking.

Place a second large pot over medium heat. Add oil and wait one minute. Add the onions and saute until yellow and translucent, stirring occasionally. Add the ham and / or salami and continue to cook for 5 minutes. Next add the carrots and the yams, cooking for 3 more minutes. Stir in the garlic and stir for one more minute. Add the simmered peas and water to the sauted mixture, plus the bay leaves and pepper. Bring this mixture to a boil and then reduce to a simmer. Continue to simmer, stirring occasionally for about an hour and a half, or until peas are broken down and are soft and tender. At this time, add the salt plus more water if the soup is too thick. Taste and adjust seasoning to your preference.