A Little Ham Goes a Long Way in This Split Pea Soup
A photo essay
Hang onto your ham bone. You don’t need it for split pea soup done the only way I’ll eat it — brothy, not gloppy, with tons of vegetables. So whether you’re worried about meat processing plants closing or just need something new to do with that big ole ham you made last week, scroll through this film strip for my way to make a lot out of a little.
Frizzle bits of ham by sizzling and stirring in olive oil until dark and crisp. See? You don’t need much.
Add some chopped onions and garlic to the pot and continue cooking a couple of minutes until softened.
Rinse and drain a bag of split peas and scatter them in. A pinch of cumin or sprinkle of Provencal herbs and maybe a few bay leaves are good about now; stir until fragrant, then follow with enough water to cover everything by 3 inches. Bring to a boil, adjust the heat so it bubbles gently, and cover.
