Make It: Split Pea Soup

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It’s rustic, it’s nurturing and it warms you from head to toe. In short, soup is the perfect winter food. This split pea soup can be made several days ahead, and—paired with big slices of bread—is guaranteed to create a cozy, companionable meal.

3    tablespoons olive oil
1    yellow onion, diced
2    medium carrots, diced
2    cloves garlic, finely diced
1    16-ounce bag green split peas, thoroughly rinsed and drained
1    small smoked ham hock, or half of a large smoked ham hock
64 ounces homemade or low-sodium chicken stock
1    14.5-ounce can diced tomatoes, drained

Warm olive oil over medium-high heat in a heavy-bottomed pot. Add onion, stirring frequently, until onion is translucent. Add carrots and cook, stirring frequently, for approximately 4–5 minutes. Add diced garlic and stir for 1 minute. Add rinsed split peas to mixture and stir. Add ham hock, then pour stock into pot. Bring the mixture to a boil, then reduce heat. Simmer for approximately 20–25 minutes, until split peas are completely soft. Add drained tomatoes and simmer an additional 5 minutes. Remove ham hock from soup and pull meat off bone. Return meat to soup. Serve soup immediately or cool and then refrigerate. Serves 4–6.