Let's face it: You're busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.
I don’t want to be mean about it or anything, but if you don’t make this soup the day after you make a holiday ham, something is wrong with you. P.S. Tonight’s dinner of atonement: my favorite latkes topped with sour cream and smoked salmon. And for dessert: gelt!
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Split Pea Soup with Leftover Ham
In a large stockpot, over medium-low heat, melt 2 tablespoons of butter. Add one onion (chopped), 2 stalks celery (chopped), 3-4 carrots (chopped, about 1 cup). Cook about 8 minutes until vegetables are soft. Add leftover ham hock (with or without meat still on it), 1 3/4 cup split peas, and 8 cups of water. Bring to a boil, then lower to a simmer, cover, and cook for 1 hour 10 minutes.
Remove ham hock. Using an immersion blender, puree the soup in the stock pot until it’s mostly smooth. Add a little more water if it seems too thick. If there was meat on the hock, pull it off the bone and add back to the soup. Serve with croutons or baguette toasts.
NEXT: The Perfect Snow Day Dinner
Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.