Last week, I was on a soup/stew kick. The weather wasn't quite soup weather, but since everyone at Wigglesworth Manor has been fighting a change of the seasons cold, soup seemed to be the best choice for dinner.

After homemade beef stew, lentil soup, chicken soup, and this delicious Portuguese Sausage and Bean Stew, I apologized for "soup week", but Matt wanted more and suggested that the next soup be Double-Pea Soup. I made it last night for dinner, and it was delicious. 

Now, I know that Double-Pea Soup is not going to be everyone's favorite, I certainly didn't think I would like it so much, but it is definitely a favorite in our home. I hope that you enjoy it too!

Double-Pea Soup 

(adapted from the Weight Watchers "Minted Double-Pea Soup Recipe) 

You Need:

8 cups of water

1-16 oz bag of split peas; be sure to check them over, rinse and drain them

1 onion, chopped

10 baby carrots (or 2 normal carrots), chopped

2 garlic cloves, chopped

1 teaspoon of salt

1/4 teaspoon of pepper

1 pound ham steak, trimmed of fat and diced

1-16 oz bag of frozen baby peas

Combine the water, split peas, onion, carrot, garlic, salt, and pepper in a Dutch oven and bring to a boil. Reduce the heat and allow the soup to simmer, covered, stirring occasionally, until the split peas are softened, which will happen in about an hour.  

Once the split peas are softened, stir in the ham and frozen baby peas. Simmer, covered, until the frozen peas are tender, about another 5 minutes. Serve with freshly baked biscuits or a slice of warm Italian bread and enjoy!