Name: Split Pea Soup with Pumpernickel Croutons
Cook time: 35 min
Total time: 4 hr
Yield: Makes 6 to 8 main-course servings (makes about 12 cups)
Ingredients: 2 meaty ham hocks (1 3/4 lb total); 16 cups water; 4 large carrots; 1 large onion, chopped; 2 celery ribs, chopped; 5 tablespoons olive oil; 1 lb dried split peas (2 1/4 cups), picked over and rinsed; 1 teaspoon table salt; 1/4 teaspoon black pepper; 5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf); 1 teaspoon kosher salt; 1 cup frozen peas (not thawed)

Image may contain Bowl Food Dish Meal Soup Bowl and Soup

Split Pea Soup with Pumpernickel CroutonsRita Maas

This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

Cooks' notes:

· Croutons can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
· Soup is best when made, without frozen peas, 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. Stir in frozen peas while reheating.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.