Wintertime French-Style Split Pea Soup
This French-style split pea soup is a wonderful wintertime treat, with turmeric adding a bright, cheerful color. It’s a great way to use the rest of a spiral ham — just be sure to trim off all the fat. If reheating, add more stock or water as needed. Serve with crusty bread.
olive oil
2
tablespoons
onion, coarsely chopped
1
large
garlic, minced
3
cloves
herbes de Provence
1
tablespoon
ground turmeric
1 ½
teaspoons
bay leaves
2
large
cayenne pepper (Optional)
1
pinch
vegetable stock, or more as needed
1
(32 fluid ounce) container
water, or more as needed
3
cups
dried split peas, rinsed
1
pound
new potatoes, cut into bite-sized chunks
2
pounds
carrots, cut into bite-sized chunks
¾
pound
chopped lean cooked ham (Optional)
1 ½
cups
 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
  Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
  Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.
