- Stock:
- 10 cups water, or more as needed
- 1/2 pound baby carrots
- 1/2 pound celery stalks, cut in thirds
- 1 large overripe tomato, punctured with a knife
- 1 large onion, peeled and quartered
- 1 meaty ham bone
- 3 cloves garlic, diced
- 2 bay leaves
- Soup:
- 1 tablespoon butter
- 1/2 pound baby carrots, thinly sliced
- 1 red onion, chopped
- 3 cloves garlic, diced
- 1 cup dry white wine
- 1 pound split peas, picked over
- 2 russet potatoes, peeled and cut into 1-inch cubes
- 2 (1.41 ounce) packages sazon seasoning (such as Goya®)
- 2 teaspoons ground pepper, or more to taste
- sea salt to taste
- Combine water, 1/2 pound baby carrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.
- Remove 1 1/2 to 2 cups of the ham meat from the bone, dice, and set aside for use in the soup. Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
- Skim off fat and pour stock into a slow cooker.
- Melt butter in a saucepan and add sliced baby carrots, red onion, and 3 cloves diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
- Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt. Stir. Cook on High until soup is thickened, 5 to 6 hours.
- Transfer about 1/3 of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return puree to the slow cooker and stir.
04/28/2018
recipepes.com
Split Pea Soup with Homemade Ham Bone Stock, recipe
PT15M
PT1H
5
455 calories
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