Colorado Yellow Split Pea Soup for New Year’s Day

Just south of Colorado Springs in Pueblo is Mauro Farms (they also have a bakery in town) where many sorts of beans and peas are grown. Our local Sourdough Boulangerie sells several different varieties including yellow split peas, which are a little sweeter and brighter than green split peas. Use your leftover Christmas ham bone for this warming whole meal soup.

See NOTES for Slow Cooker instructions.

12 servings

Ingredients

2 pounds yellow split peas - rinsed several times and picked over
¼ cup olive oil
Pinch crushed red pepper
2 cloves garlic, minced
2 large yellow onions, diced
4 stalks celery, diced
Kosher salt and fresh ground pepper
2 teaspoon dried thyme
2 bay leaves
4 medium carrots, trimmed and peeled, medium-diced
2 medium red potatoes, unpeeled, medium-diced
Hambone or smoked ham hock or ham shank or a cup or two of diced ham
10 cups water
8 cups low sodium chicken broth
Hot sauce—optional, to taste

Instructions

Set aside cleaned peas. Add oil into a 10-12 quart soup pot. Heat over medium flame for a minute or so; add crushed red pepper and garlic; cook for 30 seconds. Tip in the onions and celery; stir. Season with two teaspoons kosher salt, one teaspoon fresh ground pepper, thyme, and bay leaves. Let cook, stirring, for 5 minutes or until onions are becoming soft.
Add the carrots and potatoes, reserved peas, hambone, hock or meat, water, and chicken broth. Cover, raise heat to high, and bring to a boil.
Uncover, reduce to simmer, and cook until vegetables are tender and soup is thickened-- 2 hours or more as needed, stirring regularly. Add a little more water or broth if the soup becomes too thick before it is done.
Taste and adjust seasonings, adding a shake or two of hot sauce to taste. Remove ham bone or hock and let cool briefly. Chop the meat and return it to the pot; discard the bone or hock. Serve hot with grilled sourdough rye bread.
STORAGE: Keeps 3-4 days in the fridge and 4-6 months in the freezer in covered airtight containers or freezer bags.

Notes

Other root vegetables like leeks, fennel, parsnips, or turnips are excellent additions or substitutions in the soup.

SLOW COOKER: Follow instructions above except add a total of only 12 cups of liquid (check half-way through cooking and if too thick, add another 1-2 cups). Set slow cooker on low and cook 8-9 hours or until all vegetables are tender. Taste and season again as necessary, including hot sauce if desired.