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Night-Before Split Pea Soup

10 servings

• 1 pound dry green or yellow split peas (see note)
• 8 cups ham stock (see accompanying recipe)
• 1 medium onion (for about 3/4 cup chopped)
• 2 large carrots (for about 3/4 cup chopped)
• 2 large ribs celery (for about 3/4 cup diced)
• 1 teaspoon dried thyme leaves
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon white or black pepper
• 1 to 2 cups chopped leftover ham, optional
• 1/2 teaspoon garlic powder, optional
• Salt, to taste

Pour the split peas into a colander and sort through to remove any debris. Rinse the peas and set aside. Place the ham stock in a large soup pot over medium heat and bring it to a slow boil. Meanwhile, peel and chop the onion and carrots, and add them to the pot. Rinse and dice the celery and add it, too.

Add split peas, thyme, Worcestershire, pepper, ham and garlic powder, if using. Simmer for 15 to 25 minutes, or until peas and celery are cooked through and tender. (If you cook this too long, the peas will get mushy. Lee Dean says it's better with the texture of the peas intact.) Season to taste with salt. Serve at once, or cover and refrigerate for up to three days.

If you are reheating, add water or stock if the peas have absorbed too much liquid. Add enough for a souplike consistency.

Notes: Split peas can be found with dried beans at the grocery store. Yellow split peas have a milder flavor than green ones. The soup can be made with canned Great Northern beans instead of peas. Add three 15-ounce cans, drained, along with the vegetables and simmer until the veggies are tender, about 15 minutes.

Start to finish: 15 minutes preparation, plus at least 15 minutes unattended simmering time.

Per serving: 211 calories (12 percent from fat), 3 g fat (1 g saturated), 6 mg cholesterol, 14 g protein, 33 g carbohydrates, 10 g dietary fiber, 301 mg sodium.

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