The polar vortex hit Austin last week and gifted us two days of ice and sleet (and a day of 75 degree pool weather in between) which I spent working from home in my pajamas and rooting through the pantry trying to find something good to eat (I didn’t think the winter weather would actually come to fruition, so I neglected to head to the grocery in preparation).
Thankfully, I had the odds and ends necessary to make a mean pot of split peas with ham & cheese which lasted until the 70 degree weather returned.
Split Peas with Ham & Cheese
Makes approximately 8 servings. Each serving is approximately 6 Weight Watchers points.
- 1 pound dry split peas, rinsed and cleaned
- 4 tsp olive oil
- 2 carrots, chopped
- 1 onion, chopped
- 2 cups chicken broth
- 2 cups water
- 1/2 pound cooked lean ham, cut into cubes
- 1 tsp onion salt
- 2 bay leaves
- ground pepper to taste
- shredded sharp cheddar cheese, for topping
Place peas in a large sauce pan and cover with several inches of water. Bring to a boil then cover and remove from heat, letting peas soak for 1 hour.
Heat a large dutch oven. Add oil, carrots, and onions and saute until soft. Add peas, broth, water, ham, onion salt, bay leaves, and pepper. Bring to a boil then reduce heat and simmer, covered, until peas are tender.
Remove bay leaves before serving. Top with cheese and enjoy!
I like to give mine a few pulses with an emulsion blender before serving for a smoother consistency, but that’s completely optional. Refrigerates and reheats well for up to 3 days.