Oh so cold outside Split Pea Soup!

Today was the coldest day yet this year! Of course I was swamped at home, no time to go to the store and getting hungry fast. I love split pea soup because you can usually find all of the ingredients in your pantry. The only ingredient difficult to stock is the ham. You can do a longer version of split pea soup that includes boiling a ham hock but this is my shorter version and really just as good.

1 tbsp olive oil

1 cup chopped onion

4 garlic cloves

2 carrots, peeled and diced

3 celery stalks, diced

4 cups of chicken stock

5 cups of water

2 1/2 cups of split peas (1 bag from the store roughly)

1 1/2 tsp of kosher salt

1/2 tsp of pepper

1 tsp of parsley

1 tsp of oregano

1/2 cup of diced ham (optional)

On med-high, saute the onions in olive oil roughly 4 minutes, add the carrots, celery, and garlic. Saute for another 2 minutes (making sure not to burn the garlic). Add the chicken stock and water. Once boiling, add the split peas and seasonings.

Let all contents boil for a few minutes, then reduce to med-low, and simmer lid off the pot for 40 minutes stirring occasionally. Once the peas start to thicken and the liquid gets low, put the lid mostly on and simmer for another 10 minutes. You don't want the soup too thick (if it cooks too long it will turn into mash potatoes). Once you reach the desired thickness, turn your stove off completely. The soup will stay very warm with lid on.

Serve with yummy bread or grilled cheese sandwiches... Enjoy!