Slow-Simmered Split Pea and Ham Soup
Servings 10
Equipment
- Large Dutch oven
Ingredients
- 1 lb of dried split peas
- 2 tsp olive oil
- 1 small yellow onion diced
- 3 carrots peeled and diced
- 3 stalks of celery diced
- 2 cloves of garlic minced
- 1 ham hock extra fat removed from the outside of the hock
- 8 cups of chicken broth
- 1 bay leaf
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery and cook, stirring occasionally, for 4-5 minutes.
- Add garlic and cook for 30-60 seconds before adding broth, split peas, ham hock, bay leaf, and freshly cracked pepper, to taste.
- Cover and cook over low heat for at least 3-3½ hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup, then remove any fat or bone from the ham hock along the way.
- Make sure all fat and bone have been removed from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste.
- Remove the bay leaf and ladle into bowls.
- Serve with salad and bread if desired. Enjoy.