Split Pea And Ham Soup

Ingredients

2 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
2 garlic cloves, minced
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
3 slices thick-cut bacon
1 pound green split peas (2 cups), picked over and rinsed
2 sprigs fresh thyme
2 bay leaves
2 carrots, peeled and cut into 1⁄2-inch pieces
1 celery rib, cut into 1⁄2-inch pieces
1 recipe BUTTER CROUTONS

Instructions

Heat butter in Dutch oven over medium-high heat. Add onion and 1⁄2 teaspoon salt and cook, stirring frequently, until onion is softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
Remove ham steak, cover with aluminum foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery and continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
When cool enough to handle, shred ham into small bite-size pieces. Remove and discard thyme, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season with salt and pepper to taste and serve. (Soup can be refrigerated for up to 3 days. If necessary, thin it with water when reheating.)

Split Pea And Ham Soup

Ingredients

Instructions

Tags

Hi There!