Classic Split Pea Soup

Classic Split Pea Soup
It may not be the prettiest soup, but it’s incredibly comforting and delicious!

Ingredients

• 8 cups water
• 2 cups dried split peas
• 1½ cups carrots, peeled and chopped
• 1 cup onion, chopped
• 1 cup cooked ham, diced (optional)
• 1 bay leaf
• Salt and pepper, to taste

Instructions

1. In a large pot, combine the split peas and water. Bring to a boil.
2. Reduce heat, cover, and simmer gently for about 1 hour, or until the peas are soft and tender.
3. Add the carrots, onion, ham (if using), bay leaf, salt, and pepper.
4. Bring the soup back to a boil and cook for an additional 30 minutes, stirring occasionally.
5. Remove and discard the bay leaf.
6. If the soup becomes too thick, thin it with a little boiling water until the desired consistency is reached.

Optional Canning Notes

• Ladle hot soup into hot jars, leaving 1 inch of headspace.
• Remove air bubbles, wipe rims clean, and secure lids and rings.
• Process using your pressure canner according to the manufacturer’s tested safety guidelines, adjusting for altitude as required.

Yield

Makes approximately 5 pints or 2 quarts.