Una de las milagrosas sopitas de la Abuela Conchita — passed down through the generations to cure any cold, any sad day, and any little antojito. Conchita Green Split Peas, a little Conchita olive oil, a squeeze of lemon — simple ingredients, big flavor, the way Abuela always cooked.
Ingredients
• 1 and 1/5 cups of Conchita Green Split Peas
• 3 tbsp of Conchita Olive Oil
• 1 meaty ham bone
• 1/4 cup butter
• 2 cups chopped onion
• 1 cup diced Scallions
• 1 cup diced carrot
• 1 cup diced celery
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon of salt
• 1 cup of Conchita Lemon Juice
• 1/2 teaspoon freshly-ground black pepper
• 2 tsp ground cumin (optional)
• 3 cloves chopped garlic
• 1 large bay leaf
• 6 cups chicken stock
• 2 cups water
How to make it
In a large pot, add olive oil, onion, all chopped vegetables, salt and pepper. Cook until softened and add garlic. Stir in split peas. Add ham bone. Stir in chicken stock, lemon juice, water and bay leaf. Bring to a boil, reduce heat, and simmer uncovered for one hour, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. Remove ham bone, cut the meat into little pieces, add to soup and let it cook for five minutes. When ready, remove bay leaf. Serve hot with croutons and cracked black pepper.
