Soup-er Supper: Simple Split Pea Soup

Fall is soup season, one of my favorite times of the year.

Every culture has soups that keep people warm when the temperature drops -- gumbo in New Orleans, miso soup in Japan, hot and sour soup in China, borscht in Russia and Poland, goulash in Hungary, onion soup in France.... Here, I share with you a recipe for Swedish pea soup -- a soup that's traditionally eaten by Swedish families every Thursday with a side of pancakes. I hope it becomes a tradition in your family too.

What are your favorite fall soups?

Yellow Split Pea Soup

serves 4 to 6

3 cups yellow split peas, picked over and rinsed
2 quarts cold water
2 quarts chicken stock
2 medium onions, finely chopped
1 medium carrot, finely chopped
1 teaspoon dried thyme
1 bay leaf
1 cup diced cooked ham
Kosher salt and freshly ground black pepper

1. Put the split peas in a large heavy pot, add 6 cups of the cold water, and refrigerate for 6 to 8 hours or overnight.

2. Add the stock, the remaining 2 cups water, the onions, carrot, thyme, and bay leaf to the split peas and bring to a simmer over medium heat. Reduce the heat to low, so that the soup barely simmers, and simmer gently for 3 hours, or until the peas are almost falling apart.

3. Stir in the ham and remove from the heat. Season to taste with salt and pepper and serve.