Sopa de Chicharos is hearty, thick Cuban split pea soup made from scratch in one pot loaded with smoked ham, squash, and potatoes. Serve with white rice, crusty bread, or enjoy on its own.
Lay the split peas on a clean work surface and remove any stones and/or discolored/broken peas. Wash and rinse them until the water runs clear. Set aside.
Heat oil at medium-high heat. Add the onions and peppers. Saute for 5 min. Add the garlic and saute for 1 min. Add cumin, oregano, and salt + pepper to taste. Simmer for another 4-5 min.
Add the ham, peas, stock, water, wine, and bay leaf to the pot. Bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally, for 1 hour.
Add the squash and potato. Continue to simmer, uncovered, stirring occasionally, for another 25-30 minutes or until the squash and potatoes are fork tender.