Ok. Maybe Split Pea Soup isn’t just for spring, but I do associate it with it, especially because I make it using a leftover ham bone (did you save one from Easter? I did … and I have one in the freezer too). But really it’s perfect for any time of year, especially if you remember to save your ham bones for later.It’s not the prettiest thing to come out of the kitchen, but I love it anyway.

The first time I remember having Split Pea Soup was in the springtime with my grandparents. We ate it outside in the backyard from little paper bowls with plastic spoons. I remember sitting at the black metal table, my feet swinging from the chair and being surprised at how good the sweet, smoky soup was.

Whenever I taste it, I think of that day. Amazing how flavors can become so intertwined with memory, isn’t it?

My recipe for Split Pea Soup is simple and easy, just the way I like it. It only takes a few ingredients to combine and create just the right flavor. Making it does take a little while though — close to two hours, plus soaking time for the peas. But much of that time is hands off, so it’s not that bad. Nonetheless, this isn’t for a busy weeknight — save it for the weekend instead.

And speaking of the weekend, I hope you really enjoy yours.

Split Pea Soup
serves 4

2 tbsp olive oil
1 medium onion, chopped finely
2 cloves garlic, minced
4 cups chicken stock or broth (I prefer Kitchen Basics)
4 cups water
1 ham bone with a little meat still attached
1 lb dried split peas, soaked according to package directions
salt and pepper, to taste

Heat the olive oil in a Dutch oven or large pot set over medium heat. Add the onions and garlic and saute, stirring occasionally, for about 10 minutes or until the onions are softened and begin to brown ever so slightly.

Add the stock or broth, water, ham bone and split peas. Stir well to combine. Bring to a slow boil and then set the timer for 10 minutes. Once the timer goes off, stir again. Reduce the heat to medium-low and cover the pot. Cook, stirring a couple times, for 1 hour and 30 minutes.

Remove the cover  and taste. Season, as needed, with salt and pepper to desired taste. Cook for an additional 5 minutes. Remove from heat and serve.

This is fabulous served with a buttery grilled cheese sandwich.

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