Slow-simmered split pea soup built around a meaty ham bone, with carrots, celery, garlic and fresh thyme.
Split Pea Soup with Ham Bone
Slow-simmered split pea soup built around a meaty ham bone, with carrots, celery, garlic and fresh thyme.
Ingredients
- 1/4 cup unsalted butter
- 2 cups onion chopped
- 1 cup carrot 1/4-inch dice
- 1 cup celery 1/4-inch dice
- 1/4 to 1 teaspoon kosher salt to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 2 cloves garlic minced
- 1 pound dried split peas rinsed and sorted
- 1 meaty ham bone
- 1 large bay leaf or 2 small
- 2 teaspoons fresh thyme leaves chopped and divided
- 6 cups chicken stock
- 2 cups water
- 1 cup diced ham 1/4-inch dice
- buttery garlic croutons for serving
Instructions
- Melt butter in a large pot or Dutch oven. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook 5-8 minutes until softened and beginning to brown. Add garlic and cook 1 minute. Stir in split peas.
- Add ham bone, bay leaf and 1 teaspoon thyme. Stir in stock and water. Bring to a boil, reduce heat and simmer uncovered 60-90 minutes, stirring occasionally, until peas break down and soup reaches desired thickness.
- Add diced ham during the last 15 minutes. Remove ham bone and bay leaf. Stir in remaining thyme, season to taste and serve with croutons and cracked black pepper.
Notes
A 1 1/2-pound pair of smoked ham hocks can substitute for the ham bone; reduce added salt accordingly. Source notes soup keeps 3 days refrigerated or 2-3 months frozen.
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Source: Striped Spatula / Amanda Biddle
Category: Uncategorized