Split Pea Soup with Smoked Gouda

By Stef -

I couldn't stand split pea soup as a kid, but I think that if my parents had made this, I would have been a much bigger fan. This has great flavor, but was a bit too salty, so make sure you taste it before salting it. I only added 1 tsp. so was surprised by its saltiness.
Also, I didn't have time to cook the vegetables before-hand like the instructions say and just threw everything in a crock pot for on high 4 hours and it turned out great. I also didn't have enough space in my crock pot for 10 cups of water (thanks goodness Melly is buying me a bigger one for Christmas), so only put about 7 1/2 C. in. I did cut down the chicken bouillon to 2 TBS, but that still may be why it was salty. This gets a 7.5 and the recipe came from thefoodcharlatan.com.

  • 2 cups dried split peas, rinsed and drained
  • 10 cups water
  • 3 tablespoons chicken bouillon
  • 2 bay leaves
  • 2 onions, chopped (3-4 cups)
  • 2-4 cloves garlic, minced
  • 3 stalks celery, chopped (about 2 cups)
  • 3-4 medium carrots, chopped (2 cups)
  • 1.5 pounds smoked ham, still on the bone, or a 1.25 lb ham steak, chopped*
  • 1/4 teaspoon chipotle chile powder, or to taste
  • salt and pepper to taste
  • 6 ounces smoked Gouda, chopped into cubes or shaved

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