Split Pea Soup

This soup sounds like the stuff of fairy tales, like porridge, not really something you would eat. I read a recipe for it in the January or February issue of Martha Stewart Living and decided to give it a try. Split peas are just dried beans, which I really like; the soup's flavor comes from onions, celery, carrots, and diced ham steak. (I also added some chopped bacon, for good measure.) The smoky, earthy flavor was spot on, and I have a feeling it will be even better as leftovers. Soup season is almost over, but I'll definitely bring back this recipe next fall. (Cost per serving: $1.80)

Split Pea Soup
1 onion, chopped
2 celery stalks, chopped
2 carrots, sliced
2 tsp. olive oil
2 garlic cloves, minced
1 (6-oz.) ham steak
3 slices bacon, chopped
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. dried thyme
1 tsp. dried parsley
1 dried bay leaf
1 lb. dried split peas
4 cups chicken stock
4 cups water

1. Sauté onion, celery, and carrots in hot oil until vegetables are soft (about 10 minutes). Stir in garlic, ham, and bacon, and cook until meat begins to brown. Stir in salt and next 5 ingredients. Stir in chicken stock and water. Return to a boil. Reduce heat to low, and simmer, stirring occasionally, 55 minutes or until split peas are softened.