Split Pea Soup With Ham Recipe
This cozy split pea soup with ham simmers a leftover ham bone with tender peas, hearty vegetables, and rich broth, creating a thick, smoky bowl of comfort in every bite.
Equipment
- Dutch Oven
Ingredients
- 1 Meaty Ham Bone Big enough to give you 1-1.5 Cups of diced ham
- 2 Tbs Olive Oil
- 2 Large Carrot, diced
- 3 Ribs Celery, diced
- 1 Large Onion, diced
- 3 Cloves Garlic, miced
- Salt and Pepper, to taste
- 1 Tbs Dried Thyme
- 1 Pound Split Peas
- 1 Bay Leaf
- 4 Cups Chicken Broth
- 3 Cups Water
Instructions
- In a large dutch oven, heat the olive oil over medium high heat and add the diced onion carrot and celery. Sauté them for five minutes stirring frequently and then add the chopped garlic and sauté for an additional minute. Add the split peas, time, black pepper salt, and a bay leaf.
- Add the ham bone, broth and water. Bring it to a boil and then lower the heat. Simmer the soup for one hour covered, stirring occasionally or until the pees have broken down, and the soup has slightly thickened.
- Carefully remove the ham bone and using a sharp knife, remove the ham from the bone. Dice it into small pieces and add it back to the soup.
- Finally, simmer the soup, uncovered for an additional 15 minutes. Reason the sauce (if needed), remove the bay leaf and enjoy!