- 1 teaspoon butter
- 1 teaspoon olive oil
- 4 stalks celery, diced
- 1/3 white onion, diced
- 1/2 large carrot, shredded
- salt to taste
- 3 cups split peas, rinsed
- 3 cloves garlic, thinly sliced
- 1 ham bone
- 5 cups chicken stock
- 1 cup diced ham
- ground black pepper to taste
- Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
- Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.
04/24/2018
recipepes.com
Ham Bone and Green Split Pea Soup, recipe
PT15M
PT1H
5
455 calories
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