Split Pea and Ham Soup Recipe
fromcarlsbadcravings.comcarlsbadcravings.com/split-pea-soup-recipe
This Split Pea Soup recipe is hearty, protein packed, NUTRITIOUS comfort food at its finest! This foolproof recipe is creamy (without any cream), adeptly seasoned (you'll love my secret ingredient!), versatile, and freezer friendly. It’s the easy, must-make recipe after you’ve cooked a ham for Easter, Thanksgiving, or Christmas to use that meaty ham bone OR I’ve included alternatives!
Ingredients
Instructions
Note: The split peas do not need to be soaked for this recipe.
Sauté aromatics: Melt butter in olive oil in a large Dutch oven/soup pot over medium-high heat. Add chopped onion and sauté until softened, 5-7 minutes. Add garlic and sauté 30 seconds.
Add split peas and ham: Add split peas, bay leaves and seasonings and give them a stir. Nestle in the ham bone. Pour the chicken broth and water over top.
Simmer: Cover and bring to a boil, then reduce to a gentle simmer. Simmer, covered, for 50 minutes, stirring occasionally, and replacing the lid.
Remove ham and simmer: Remove ham from soup to a cutting board. Add the celery, carrots, and potatoes to the soup. Simmer, covered, for an additional 30 minutes or until vegetables are tender, and peas have broken down to your liking. Meanwhile:
Chop ham: Cut the ham off the bone and cut it into pieces (don’t add back to the soup yet). Once the veggies are tender, stir 2 cups diced ham into the soup.
Adjust to taste: The soup will thicken significantly as it sits, as the peas continue to breakdown from residual heat, so be prepare to add additional broth or water to thin to desired consistency. Season the soup with salt and pepper to taste. Garnish servings with parsley if desired.
