This is Megan’s version of split pea soup, my version skips the croutons and includes ham. But, because we occasionally have to make something she will eat, I just add the ham to my bowl. If you don’t have a vegetarian in your house, putting ham or a ham bone in the soup while it is cooking adds a great flavor.

　　

Ingredients

serves 8 to 10

　　

Soup

1 pound dried split peas

　　2 carrots

　　1 onion

　　2 bay leaves

　　12 cups water

　　Salt and pepper

　　

Croutons

5 slices bread

　　1/3 cup melted butter

　　1/2 teaspoon garlic powder

　　

Step 1

To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects. (I know it sounds weird, but occasionally small stones will slip through during processing.)

　　

Step 2

Peel the carrots and onion and dice them into about 1/2-inch pieces. Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat. Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down. Season to taste with salt and pepper.

　　

Meanwhile, prepare the croutons

Step 3

Preheat the oven to 350°F.

　　

Step 4

Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.

　　

Step 5

Ladle the soup into bowls and top with the croutons.

　　

Kitchen Math

Step 6

It’s time to pull out that math you learned in third grade:

　　

Step 7

2 cups = 1 pint

　　

Step 8

2 pints = 1 quart

　　

Step 9

4 quarts = 1 gallon

　　

Step 10

If you remember this, then you won’t panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure. You will know:

　　

Step 11

2 quarts = 4 pints = 8 cups

　　College Cooking