Enjoy a bowl of hot and delicious split pea soup with or without ham. This thick and creamy soup becomes even thicker when leftovers are stored in the refrigerator. Simply add water to thin it out to your liking.
INGREDIENTS:
- 16 oz (1 lb) bag of split peas,
rinsed and sorted with strainer.
- 2 Tblsp extra-virgin olive oil
- 1 carrot, diced
- 1 celery rib, sliced down the center & then diced
- 1 yellow onion, diced
- 3 garlic cloves, peeled and minced
- 1 meaty ham bone
- 4 cups (32 oz) low sodium
chicken stock
- 3 cups water
- Ground white pepper, to taste
- 1/2 tsp liquid smoke, to taste
- 2 bay leaves
DIRECTIONS:
Add the 2 Tblsp of olive oil to a large pot and saute the diced carrots, celery and onion for about 5 minutes over medium heat. Add the minced garlic and cook for an additional minute.
Add the split peas, ham, chicken stock, water, white pepper, liquid smoke and 2 bay leaves. Give everything a stir and cover with lid, slightly tilted. Bring to a boil, and then reduce heat to low, stirring on occasion for the next 75 to 90 minutes, until peas are soft.
Remove meaty ham bone and 2 bay leaves. When the ham is cool enough to handle, dice up the lean portions off the bone and discard any fat. Return diced ham to pot of soup. Toss out the bone and 2 bay leaves. Enjoy!
Store leftovers in a covered bowl in the fridge. Use within 3 days. Serves 6-8.