Save your Christmas or Easter ham bone and leftover ham to make this heartwarming soup on a cold winter day.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham bone, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, peas and 2 cups water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down, about 1-3/4 hours.
Remove ham bone. Any ham left on bone can be taken off and used in soup. Discard ham bone and bay leaves. In blender (or immersion blender right in pot) puree half of the soup; return to pot along with ham . Ladle into bowls. Can be garnished with green onions.
1 ham bone
saved pieces of ham
1 tbsp vegetable oil
1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp each salt and pepper
4 cups (1 L) sodium-reduced chicken stock (gluten free if desired)
2 cups yellow split peas
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham bone, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, peas and 2 cups water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down, about 1-3/4 hours.
Remove ham bone. Any ham left on bone can be taken off and used in soup. Discard ham bone and bay leaves. In blender (or immersion blender right in pot) puree half of the soup; return to pot along with ham . Ladle into bowls. Can be garnished with green onions.
