Split Pea & Ham Soup
This amazing recipe for Split Pea & Ham Soup is formed employing a ham bone or ham hocks. It also can be made during a slow cooker or on the stovetop.
Serve with a side of warm Homemade bread for a comforting meal everyone will adore!
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| Split Pea & Ham Soup |
Cook’s Tips:
- For a kick of flavor, buy an additional leg and use it to form stock before time. to form it you'll follow this recipe on Epicurious.
- Split peas absorb many liquid as they cook, so check the soup often and add extra stock as required .
- The peas during this soup only got to be cooked until tender, but if you wish a smoother, creamier soup, cook them longer until they're soft and falling apart.
- For a good silkier soup, puree it (before adding the shredded ham meat) with an immersion blender or in batches during a blender or kitchen appliance .
- To make this recipe within the slow cooker, follow the instructions to where you lower the warmth to a simmer then add it to a slow cooker and cook on low for 4 hours, add the potatoes then cook an extra 1-2 hours.
INGREDIENTS:
- 1 Large Ham Bone or a large ham hock
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 3 medium carrots, chopped into bite-sized pieces
- 3 stalks of celery, chopped
- 3 potatoes, peeled and diced
- 1 pound dried split green peas, rinsed
- 8 cups Ham Stock, Chicken or vegetable stock will work too
- small bunch of parsley
- 1 bay leaf
- ½ teaspoon Smoked Paprika
- olive oil
- Salt and Pepper, to taste
INSTRUCTIONS:
- In a large soup pot, saute the onions over medium heat in olive oil until translucent (about 4-5 minutes) add the chopped garlic and cook another minute (being careful to not let it get too dark). Add the peas, hocks, carrots, and celery.
- Tie the parsley and bay leaf together with kitchen string. Add the herb bundle, stock, paprika, and salt & pepper to taste. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) 30 minutes.
- Stir in the potatoes and cook until soup is thick and peas have almost disintegrated, about 30 minutes more.
- Remove the pot from the heat, and remove the bone to a bowl to cool.
- Pull meat from ham bone and shred.
- Remove the herb bundle from the soup and discard.
- Add the shredded ham and heat the soup to a simmer.
- If needed, season with salt and pepper.
- Serve hot.