Ham Pea Soup (Print)
A warm and hearty mix of split peas, ham bone, and fresh veggies. It’s simple to cook with three easy methods to pick from.
# Ingredients:
01 -
1 1/4 cups chopped celery (around 3 stalks).
02 -
1 teaspoon minced garlic (roughly 1 clove).
03 -
Salt and freshly cracked black pepper.
04 -
4 cups plain water.
05 -
1 1/2 lb ham bone or shanks, packed with meat.
06 -
1 cup diced carrots.
07 -
4 cups chicken broth, unsalted.
08 -
2 bay leaves.
09 -
1 tablespoon olive oil.
10 -
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme.
11 -
1 1/2 cups chopped onion (1 medium-sized yellow onion).
12 -
1 (16 oz) bag of dried split peas, sorted and rinsed.
13 -
Fresh parsley, chopped (optional for topping).
# Steps:
01 -
In a big pot, warm up the olive oil over medium heat. Toss in the celery and onions and cook for about 3 minutes. Add the garlic and cook for another minute.
02 -
Mix in the water and chicken broth. Throw in the bay leaves, split peas, and thyme. Sprinkle in just a bit of salt and pepper.
03 -
Drop the ham bone into the pot. Let it come to a boil, then turn it down to a low simmer. Cover it up and cook for about 1 to 1 1/2 hours or until the ham and peas are soft.
04 -
Take the ham bone out, let it sit for about 10 minutes, then pull the meat off the bone or cut it into smaller chunks. Cover to keep warm.
05 -
Toss the carrots into the soup and cover it up again. Cook on low until the peas have mostly broken down, around another 30 minutes.
06 -
Stir the shredded ham back into the soup and add more salt if needed. Dish it out warm, with a sprinkle of parsley on top if you'd like.
# Notes:
01 -
Potatoes can be added with the carrots if you want a heartier soup.
02 -
Let it simmer without the lid at the end if you'd like it thicker.
03 -
This soup will thicken up a lot as it cools down.
04 -
You can make it in a crockpot (low for about 7-8 hours) or an Instant Pot (15 minutes on pressure with natural depressurizing).