Ham Pea Soup (Print Version)
# Ingredients:
01 -
1 1/2 pounds ham bone or ham shanks with plenty of meat.
02 -
1 tablespoon of olive oil.
03 -
1 medium yellow onion, diced (about 1 1/2 cups).
04 -
3 celery stalks, chopped (about 1 1/4 cups).
05 -
1 clove garlic, finely minced (about 1 teaspoon).
06 -
4 cups of water.
07 -
4 cups low-sodium chicken stock.
08 -
One 16-ounce package of dried split peas, rinsed and sorted.
09 -
2 bay leaves.
10 -
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme, chopped.
11 -
Salt and black pepper, freshly ground, to taste.
12 -
1 cup of diced carrots.
13 -
Fresh parsley, chopped, for topping (optional).
# Instructions:
01 -
In a big pot over medium heat, warm up the olive oil. Toss in the celery and onion. Cook for three minutes, then mix in the garlic and cook for one more minute.
02 -
Stir in the chicken broth and water. Add in the split peas, thyme, and bay leaves. Lightly season with a little salt and pepper.
03 -
Gently drop the ham bone into the pot. Let it come to a boil, then lower the heat to a simmer. Cover it and let it cook for 60-80 minutes, until the ham and peas soften.
04 -
Take the ham out of the pot and set it aside to cool down for around 10 minutes. After that, break it into small chunks or shred it. Cover to keep warm.
05 -
Toss the carrots into the soup and cover. Let it simmer for another 30 minutes, or until the peas break down a bit more.
06 -
Mix the ham pieces back into the soup. Adjust the flavor with a bit more salt, if needed. Serve it warm, and sprinkle parsley on top if you'd like.
# Notes:
01 -
For a thicker soup, leave the lid off at the end while simmering.
02 -
It will naturally thicken as it cools.
03 -
For a heartier meal, toss in diced potatoes when adding carrots.
04 -
Switch up the cooking method: use a slow cooker (7-8 hours on low) or make it in an Instant Pot (15 minutes pressure + let pressure release naturally).