It's officially soup weather here in #ATL, and I'm psyched. Besides the fact that it's rainy and gross outside, it gives me the opportunity to break out my Le Creuset Dutch Oven (I have the orange) and get to cooking one of my favorite foods.
I love soup because it's a whole meal in one, and all you have to do is add bread. This particular soup, Storm Soup, is a mix of split pea and potato soup that is so satisfying. I doubled the recipe and did half chicken stock and half water + vegetable bouillon, but that's because I love the flavoring of bullion (this is my favorite). As long as I am recommending things, I want to tell you about this onion chopper. My step mother gave it to me years ago. I use it every single day to chop some sort of veggie, and it's my go to wedding present. It was great to use for this soup because the onions were so strong and my eyes were watering
Insiders tips: I went to Whole foods to get the ingredients. If you go to the one on WPF the split peas are in the produce section and are in one of those help yourself containers on the wall, but they are not sold in the bean section. I also overanalyzed the type of ham they had because the large slices were fairly expensive. I ended up getting a small ham the size of a toy football, and it was perfect.
Jimmy was surprised how good this soup was and kept exclaiming, "Honey, this is so good, and I don't even like ham!" Oliver also ate it for lunch yesterday and kept yelling "Yum!" I agree. It was the perfect soup for stormy weather, and I'm glad we have tons leftover.
Recipe from A Taste of Georgia
- 4 Cups Chicken Broth or bouillon cubes and water
- 2/3 cup dried green split peas
- 1 medium onion, chopped
- 2 cups chopped, cooked ham
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 medium Idaho potatoes, diced
- 3 medium carrots, sliced
- Combine the first 6 ingredients in a heavy kettle.
- Place over high heat and boil 5 minutes.
- Cover and simmer for an hour, stirring occasionally.
- Add potatoes and carrots and continue to simmer for 20 minutes or until vegetables are done.
This weekend I organized all the recipes I've ever featured on the blog, and they are available here. Enjoy! Please let me know if you try the soup!
P.S. If you would rather not make this soup tonight, but may want to make it one day, all of these images are pinnable to Pinterest, so I encourage you to save it.