A Recovering Recipe Snob (and humble split pea and ham soup recipe)

My current love affair with America’s Test Kitchen has made me a bit of a recipe snob.  If it hasn’t been tested by professional chefs dozens of times, I’m almost sure it won’t work.  If it doesn’t have at least 8 steps and dirty half a dozen dishes, it must be somehow lacking.  If it’s easy, it’s not worth even the most minimal effort.

Cleaning out the freezer just might teach me a lesson.

I’m working only with the ingredients I have on hand – nothing fancy, nothing grand.  Right now the stove is one pound of split peas, a ham bone left over from Thanksgiving (don’t worry, it was frozen), a sauteed onion, pepper, and water.  I threw in some turkey stock (again, from the freezer) and a bay leaf for good measure.  I set it on medium low and am prepared to all but abandon it until supper time, when I’ll slice a loaf of Italian bread and toss a quick salad together.  No hours chopping, dicing, mincing, blending, kneading, or hovering in the kitchen; a paltry amount of dishes; a few extra minutes for some relaxing time.  Though I do love cooking, it can get tedious at times, and the mountains of dishes are intimidating.  It’s nice to take a break every once in a while, and still have a homemade meal at the same time.

We’ll see if my tune changes after I’ve tasted the soup!

Split Pea and Ham Soup

adapted from allrecipes.com


  • 1 cup chopped onion
  • 1 teaspoon unsalted butter
  • 1 pound dried split peas
  • 1 pound ham bone
  • salt and pepper
  • chicken or turkey stock
  • water
  • 1 bay leaf


  1. In a medium pot, saute onions in butter. Add the split peas, ham bone, pepper, bay leaf, and a mixture of stock and water to cover ingredients.
  2. Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
  3. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

One response to “A Recovering Recipe Snob (and humble split pea and ham soup recipe)

  1. Pingback: What Are You Into This Month? January Edition | The Wooden Spoon

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