This split pea soup with ham bone is a great way to use every scrap from your Christmas ham!
Prep Time::15 mins
Cook Time:: 2 hrs 35 mins
Total Time:: 2 hrs 50 mins
Servings::8
Ingredients
1 teaspoon butter
1 teaspoon olive oil
4 stalks celery, diced
½ large carrot, shredded
⅓ white onion, diced
salt to taste
3 cups split peas, rinsed
3 cloves garlic, thinly sliced
1 ham bone
5 cups chicken stock
2 cups water, or as needed
1 cup diced ham
ground black pepper to taste
Directions
Gather the ingredients.
Melt butter and oil in a stockpot or Dutch oven over medium-low heat. Add celery, carrot, onion, 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. Add enough water so that liquid is about 1 1/2 inches from the top of the pot; bring to a boil.
Reduce heat to low and cover. Simmer, stirring every 30 minutes and scraping the bottom of the pot, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim the surface for fat once every hour.
Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through and season with salt and pepper.