Ham Bone and Green Split Pea Soup recipe

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Ingredients

1 teaspoon butter
1 teaspoon olive oil
4 stalks celery, diced
⅓ white onion, diced
½ 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

Nutrition Info

302.6 calories
carbohydrate: 47.8 g
cholesterol: 10.1 mg
fat: 3.9 g
fiber: 19.4 g
protein: 21.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 670 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

Split pea soup is a great way to use a leftover Christmas ham bone!

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