Weeknight meals can sometimes be daunting after a long day at work. I certainly felt that way when we first started cooking 6 years ago and seeing a meal that takes 2 hours to cook! I would find my hand hovering over Doordash or UberEats, begging my husband for takeout because I was just too tired. However Split Pea soup really only takes 10 minutes to prep and the rest of the 90 minutes is cook time. Again, super simple and just takes a little forethought! I am also really excited about this dish since it uses leftover ham from Easter and it’s another thing that we are getting out of our freezer. While we will have leftovers since it’s just the two of us, it’ll make next week’s meal planning much smoother. I really enjoyed our dinner tonight and hope you enjoyed reading about it!
- 2 Tbsp Oil
- 1 ½ cups Chopped Onion
- 1 cup diced Carrots
- 1 cup diced Celery
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ¼ tsp dried Marjoram or Thyme
- 1 Bay Leaf
- 2 cups Green Split Peas
- 4 cups Water
- 1 lb Ham Steak, cubed (leftovers or fresh)
Rinse peas in a sieve and set aside.
Heat oil in a large soup pot over medium heat. Add onions, carrots and celery and sauté until soft and just beginning to brown, about 10 minutes.
Add salt, herbs and spices and sauté for 30 seconds, then add split peas and water. Bring to a boil then reduce heat to a simmer, cover, and cook until peas break down, about 90 minutes.
Add cubed ham steak and cook until heated through, about 15 minutes; serve.