Split Pea Soup

Traditions.  If I could sum up November and December in one word, it would be traditions.  We have traditions for how we celebrate Thanksgiving, Black Friday, Christmas Eve, Christmas, New Years Eve.  All of it. Each day has been specifically calculated to include rituals we have done for years and years.  Molding my family’s traditions, with Matt’s family’s traditions, with our own hybrid traditions.  I love it. It feels like it is part of what defines what it means to be part of our family.  To know, celebrate, understand these traditions means you are a Cremona/Watson.

And after Thanksgiving, we use the leftover ham to make split pea soup (yes, we always have turkey and ham at Thanksgiving).  That is this soup.  After spending an entire day stuffing our faces with turkey, sweet potatoes, and pumpkin pie, we stock up on Black Friday deals and make this soup.  There is something so comforting about dipping a chunk of crusty bread into this soup as we flip through the big box ads with my sister, dad, and sister-in-law.  It’s part of the Cremona/Watson family Thanksgiving weekend.  Just doesn’t feel like the holiday without it.

You need to add this to your recipe repertoire.


  • Ham, cubed
  • Chicken or veggie stock, 2 boxes
  • Onion, diced
  • Carrot, diced
  • Celery, diced
  • Dry split peas, 1 bag
  • Salt and pepper, to taste


  1. Grab a big pot. Toss everything in it. Bring to boil. Then bring down to a simmer and cover.  Come back in 40 minutes.  Are the veggies soft?  Are the peas hard?  If so, keep cooking.  If soft, it’s ready for your belly.
  2. Ladle into bowl.  Eat with bread. Enjoy!

Source: Matt’s Dad

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