Pea Soup Is Comfort Food

I had the baby last week, right on schedule, which amazed me because I've never heard of someone delivering on their due date before. After two nights in the hospital, I was happy to come home and even happier that my Mom was able to come for a few days to help me get settled into parenthood.

While she was here, she made a batch of pea soup for us. A perfect winter soup, this batch really hit the spot and only got better after being in the fridge for a day or two.

Mom's Pea Soup
1 pound of split green peas
A hunk of ham, preferably on the bone*
1 onion, coarsely chopped
2 large or 4 small potatoes, diced
4 carrots cut into rounds
Salt** and pepper

Put the peas and ham in a large stockpot and cover with six to eight quarts of water. Bring the liquid to a boil, then reduce to a rolling simmer and stir occasionally to keep the peas from settling on the bottom.

Next add onions, carrots, and potatoes. Continue to cook and stir occasionally until the peas disintegrate and the soup thickens to a velvety consistency. If you used ham in the bone, remove the bone from the soup, pick off any meat, and return the meat to the soup.

The peas will thicken overnight, so the soup is best served the next day.

* The ham can be replaced with kielbasa or double smoked bacon.
** If the ham is salty, you may not need to add additional salt.