Split Pea Soup
Split Pea Soup is one of our favorite hearty Winter soups -- it's absolutely delicious, economical and easy to make. Don't forget to serve crusty bread for mopping up all the fabulous flavors!
PREP TIME
20 minutes
COOK TIME
3 hours / 30 mins
Ingredients
2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups chicken or vegetable broth
1 large yellow onion, chopped
2 medium celery stalks, finely chopped
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices
8 cups chicken or vegetable broth
1 large yellow onion, chopped
2 medium celery stalks, finely chopped
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices
Directions
Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Looking for inspiration? Try these recipes:
Veggie Lasagna with Butternut Squash, Spinach and Caramelized Onions
Chicken Cacciatore
Oven Braised Chicken with Peppers and Olives
