Ham Bone and Split Pea Winter Soup

• 1 ham bone with meat attached
• 1 cup dried green split peas, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook until softened.
2. 2 Add garlic and cook for another minute.
3. 3 Stir in the split peas, ham bone, broth, water, thyme, and bay leaf.
4. 4 Bring to a boil, then reduce heat and simmer for 60 minutes, or until peas are tender.
5. 5 Remove ham bone and bay leaf. Shred the meat from the bone and return it to the pot.
6. 6 Season with salt and pepper to taste.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add a splash of apple cider vinegar for a tangy twist.
• Include diced potatoes for extra heartiness.

Substitutions

• If you don't have ham bone, substitute with smoked turkey or chicken.
• Use vegetable broth for a vegetarian version.

Pairings

• Rustic bread
• Leafy green salad

Nutrition

Tips

• For an even creamier soup, use an immersion blender to partially puree the peas before adding back the ham.
• If ham bone is not available, use 2 cups diced cooked ham.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread and a sprinkle of fresh parsley.
• Pair with a side salad for a complete meal.

FAQ