Split pea soup has been a favorite of mine since childhood. This version is fantastic when served with a rustic loaf of bread, fresh out of the oven. It’s also easy to tweak if you prefer a vegetarian version – just skip the ham.
The French Thyme from Penzeys Spices is one of our favorites.My daughter wanted to help make the soup – I pre-chopped the veggies so she could help add the ingredients to the stockpot.We used a nitrate-free ham – I ended up cubing a little extra to add to the soup when we were having leftovers during the week.Some split pea soup recipes add the raw veggies to the cooking liquid – I find that softening the veggies adds a richer flavor to the soup. It takes a few extra minutes, but is worth it.The addition of a dollop of sour cream was my 6-year-old’s idea. We typically serve the soup over Ditalini pasta. Not only a tasty way to enjoy the soup, it also stretches the meal a bit so you know you’ll have leftovers for later in the week.
