Yellow Split Pea and Ham Bone Soup
- yield: 6 bowls
- prep time: 5 min
- wait time:
- cook time: 2 hr 10 min
- total time:
The BEST way to use up leftover ham bones after the holidays. This comforting bowl of soup is thick, bright-yellow and chock full of dark ham meat and flavour.
Ingredients:
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1 tbsp olive oil
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1 large carrot, peeled
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2 celery stalks, washed
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1/2 medium white onion, peeled
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2 cloves garlic,
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8 cups water crushed or minced
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1 leftover ham bone, with extra meat on it
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2 cups yellow split peas, rinsed
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1 bay leaf
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1 1/2 tsp dried thyme
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1 tsp salt
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ground pepper to taste
Directions:
1. In a large pot on the stove, heat olive oil over medium heat. Add the carrot, celery and onion and sauté for 1-2 minutes. Add garlic and cook for 30 seconds.2. Add the water, ham bone, split yellow peas, bay leaf and salt to the pot. Bring to a boil over high heat before covering and reducing the heat to medium-low. Simmer for 1.5 hours, stirring every once in a while.
3. Remove the lid and let the soup cook for an additional 30 minutes; stirring occasionally and making sure to scrape the bottom to ensure the split peas don’t brown.
4. With ten minutes left, remove the ham bone, bay leaf, carrot, celery and onion. Set the ham bone aside and remove the extra meat from it once it has cooled down some. Optional: leave the vegetables in the soup.
5. Using a hand blender, puree the soup until smooth, about 1 minute. Or, use a potato masher to mash the soup for a more chunky and less smooth texture.
6. With 5 minutes left, add the thyme and extra ham removed from the bone (1-2 cups).
7. Serve in bowls and enjoy! Optional: garnish with fresh thyme and pepper and/or extra sautéed carrots and celery.