Posted by: inyomouth | February 5, 2010

Split Pea Soup and Parmesan Toast

A Spano family staple, this soup is best made with leftover ham from the holidays but applewood smoked ham steak works well too.  Simple ingredients create a healthy meal enjoyed on a cold day alongside lightly crisped parmesan sourdough toast.


If you like soups, be sure to try Mushroom Bourguignon and Spicy Chicken Tortilla Soup!


2 quarts water
1 bag dried split green or yellow peas
1 onion
2 carrots
4 celery stalks
1-2 cups ham  (cut into bite-sized pieces)
1 Tablespoon salt
1/2 teaspoon thyme
1 bay leaf
sourdough loaf
parmesan cheese


Bring the water to boil in a large pot.

Sort and rinse the peas.

Chop the onion, carrots, celery, and ham.

Add all the ingredients to the pot. Cover and let simmer until the peas are tender, stirring occasionally.

Just before the soup is ready…

Slice a loaf of sourdough bread. Spread slices with butter and sprinkle freshly grated parmesan cheese on top. Arrange on baking sheet and broil until the cheese begins to melt and crisp.


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