Parker’s Split Pea Soup

Say you don’t like split peas…  but you might like this soup–even though it has split peas, those green things that kids really don’t like; well, many of them, that is…  the ones who wrinkle up their noses when mom puts it on the table beside a napkin and a large soup spoon in front of them, too large a spoon to fit inside the mouths of babes…  but it’s a soup spoon, right?  Not a large serving spoon??

I don’t know– I was never one of those kids.  I enjoyed my veggies, all kinds; even liked a large spoon for soup to eat by…  so I do this for my own kids!  “Mommm!”  “Yuck!”  But this soup has got potatoes, carrots, even ham…  Yes, I said that– leftover ham that Dad smoked two days ago out on the grill when it was freezing temperatures.  Mom is always making sure that food does not go to waste.  What is the saying?– “Waste not, want not…”  And take care of what God gives you while you’re at it…  we try.

My husband would never, NEVER touch a green pea unless it was in chicken potpie (or oriental).  He certainly would not eat split pea soup, but I got a little bit courageous and gave him this soup, and wow– He likes it.  I would surprise his mom if she ever knew…  of whom– does not even know that his wife can cook…

(I think it is better with the chicken stock as opposed to water; better with ham and a little hot sauce added.)

In a 4-quart stockpot, on medium heat, saute the onions and garlic in olive oil, with oregano, salt and pepper.  Saute until the onions are transluscent, about 10 to 15 minutes.  Add the carrots, potatoes, 1/2 pound split peas and chicken stock (ham pieces and hot sauce).  Bring to a boil, then simmer uncovered for 30 minutes.  Skim off the foam while cooking.  Add remaining split peas and continue simmering for another 40 minutes or until all the peas are soft.  Stir frequently from keeping the solids from burning on the bottom.  Serve warm.