Executive Chef, Food Services
Santa Barbara City Colleges
Santa Barbara, Calif.
Zero-waste cooking is the goal at Santa Barbara City Colleges. For this split pea soup, chef Mitchum creates a stock made with the irregular pieces, scraps and stems of vegetables. Leftover deli meats from the sandwich line, particularly smoked ham and turkey, are added to impart extra flavor, but the meat can be omitted for a vegetarian version of the soup.
1/4 cup vegetable oil
2 garlic cloves, minced
1 cup diced onion
1 lb. split peas
1 tbsp. herbes de Provence
8 cups vegetable or chicken stock
1 cup diced potatoes
1 cup diced ham
1/2 cup diced carrots
Salt and pepper, to taste
1. In soup pot, heat oil. Add onions and garlic; saute 5 minutes until translucent.
2. Stir in split peas, herbes de Provence and stock. Bring to a boil; reduce heat to low and simmer 1 hour.
3. Add potatoes, ham and carrots. Cook 30 minutes longer until vegetables are tender. Season to taste with salt and pepper.
Photo courtesy of Santa Barbara City Colleges