Split Pea soup with ham
Split pea soup is one of my favorites! It tends to be a love it, or hate it, soup for most folks. I contend that they haven't tried this delicious version with shredded bits of ham.
Ingredients
- 2 tbsp butter
- 1/2 tsp salt
- 1 large onion, finely chopped
- 2 tsp garlic, minced
- 4 cups water
- 2 cups chicken, or veggie broth
- 1 pound ham steak, trimmed and cut into quarters
- 5 slices bacon
- 1 pound split peas, rinsed, drained and sorted
- 1 bundle fresh thyme
- 1/2 tsp black pepper
- 2 bay leaves
- 1 cup chopped carrot
- 1 cup chopped celery
Instructions
- In a Dutch oven, over medium-high heat, melt butter. Add onion and salt. Stir until softened--3-4 minutes. Add garlic and cook 30 seconds.
- Add water, broth, ham, bacon, peas, thyme and bay leaves. Heat on high until simmering, stirring frequently.
- Reduce heat to low, cover and simmer 45 minutes.
- Remove ham and bacon. Set aside. Stir in carrots and celery. Cover and continue cooking on low for 30 minutes. Remove thyme and bay leaf.
- While carrots and celery are cooking, shred ham and set aside. In a small sauté pan, cook bacon until crisp. Crumble bacon and add to shredded ham.
- Return ham and bacon to pot and return to simmer. Season with black pepper to taste.
Notes
- This is a great soup to freeze and reheat on a cold winter day.