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Split Pea and Ham Soup

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Ingredients Method Notes

Ingredients
  

  • 1 16 ounce package dried green split peas, sorted and rinsed
  • 2 quarts water
  • 3 tablespoons olive oil
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 4 garlic cloves minced
  • 1 spiral sliced ham bone with leftover meat
  • 3-4 cups cubed ham or remaining leftovers
  • 2 quarts water
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon dried thyme

Method
 

  1. Place 2 quarts of water and split peas in a large saucepan. Bring to a boil over medium-high heat; reduce heat and simmer for 1 hour. Drain.
  2. Heat oil in a large soup pot. Saute onions, celery, carrots and garlic in oil over medium-low heat until tender, about 10 minutes.
  3. Add split peas to soup pot. Then add ham bone, cubed ham, 2 quarts water, salt, pepper and thyme. Cover and bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 1 hour. Remove lid and continue simmering until desired thickness.
  4. Using a spoon scrape off any remaining meat from ham bone and remove ham bone from pot. If too much meat remains just remove bone to cutting board to chop meat. Serve with crusty bread for dipping.

Notes

This soup freezes wonderfully. Just make sure to cool first in refrigerator.