Winter is a quiet season for a Colorado Locavore. Unless one has resources who greenhouse grow (fortunately I know some farmers who do) our task is to live from our stores from the fall. This generally means a lot of root vegetables, winter squash, apples, pears (though those pears stored are probably about out now) and dried (or canned) goods.
I’ll out myself here; I am a soup-a-holic. As soon as the first chill of fall arrives my Dutch ovens and crock pot are on the ready. I would eat soup every meal of the day if left to my own devices. Bean soups are definitely my favorite, providing a non-meat source of protein that is filling, warming and delicious. I generally prepare mine with dried beans, always having an abundance from local sources on hand.
After enjoying a beautiful local ham for Christmas the day arrived when we could eat no more. The dinners, sandwiches, omelets had run their course and we needed to finish it off in a dish fit for the deliciousness it delivered. Some beautiful soup seemed in order, this version with the traditional flavors and seasonings punched up a bit. Kind of like ‘Big Girl Split Pea soup’. It is full of great texture between the split peas, potato and ham and it’s great to freeze as well!
Split Pea Soup with Red Wine and Ham
This hearty split pea soup is brimming with comforting flavors and textures. A bit of red wine makes for a special twist on a classic recipe. Methods for the stove-top and slow cooker included.
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Servings: 12
Calories: 207kcal
Ingredients
- 2 cups dried green split peas rinsed
- 4 cups water
- 4 cups low sodium chicken broth
- 1 strip kombu seaweed*
- 3 large garlic cloves finely chopped
- 3 large carrots finely chopped
- 3 stalks celery finely chopped
- 1 ½ tablespoons celery leaf fresh, diced
- 3 medium-large red new potatoes peeled and cubed (1/2” cubes)
- 1 bay leaf
- 1 large red onion finely chopped
- 1 ham bone
- ¼ cup dry red wine
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 1 cup ham cubed (1/2” cubes)
- Salt and pepper to taste
Instructions
- In a soup pot or dutch oven, combine the split peas, water, chicken stock, kombu seaweed, garlic, carrots, celery, celery leaf, potato, bay leaf, onion, ham bone and bring to a boil.
- Reduce to simmering, cover and cook until split peas are completely soft and become mushy (approximately 60-90 minutes).
- Add wine, dried herbs and ham. Allow to simmer 30 additional minutes.
- Remove kombu seaweed and ham bone. Salt and pepper to taste.
Crock Pot Method
- Follow instructions above substituting a crock pot, adding all ingredients in Step 1 to the crock pot set for 6 hours.
- When 6 hours is complete add ingredients in Step 2 and allow to simmer 30 additional minutes for flavors to fully develop.
Nutrition
Calories: 207kcal | Carbohydrates: 32g | Protein: 13g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 7mg | Sodium: 200mg | Potassium: 756mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2645IU | Vitamin C: 7.3mg | Calcium: 42mg | Iron: 2.2mg
Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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EA-The Spicy RD says
This looks amazing!!! Will be trying this out for sure 🙂
{Epicurean Mom} says
Yum!! Anything with red wine is a winner in my book ;-). This sounds awesome! Can't wait to try! 🙂
xx
Katie (Epicurean Mom)
Lea Ann says
What a beautiful bowl of soup. We share our plight, Hello, I'm Lea Ann and I'm a soupaholic. 🙂
Maggie says
I really love split pea soup, although being vegetarian I know miss out on some of the flavors from the ham. Still…I love the array of spices in your soup and would like to try is sans ham.
Connie Findley says
This dish is one of my favorite food memories as a kid. Thanks for bringing it forward in my mind again.
rosemarried says
Of all the things I've cooked (or attempted to cook) in my day, I've never ever made split pea soup. I think you've just inspired me, this looks wonderful. And, I'll admit it: I'm also a soup-a-holic. Especially this time of year!
Kiri W. says
Oh how I love split pea soup with ham – such a German classic growing up 🙂 I have to say the red wine sounds like a wonderful addition!
Kirsten@My German Kitchen...in the Rockies says
I am cleansing today (second day) and really shouldn't look at any food blogs, especially not your mouthwatering pictures of this delectable split pea soup. I would like it with a good Frankfurter sausage. Yummy!
Karen (Back Road Journal) says
I just discovered your blog and most happy that I did. Your photos are wonderful and your recipes sound delicious. I've never added red wine to pea soup before but it sounds perfect.
motherrimmy says
I adore split pea soup. It's such a comfort food!