Split Pea Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 pound split peas, picked over and rinsed
  • 3 medium smoked ham hocks, smoked shank, or spiral ham bone
  • 1 Tablespoon minced fresh thyme or 1 teaspoon dried
  • salt
  • 2 quarts water
  • 2 carrots, peeled and chopped medium
  • 2 onions, minced
  • 2 ribs celery, chopped medium
  • 6 ounces meat from bones, or deli hame sliced ½ inch thick
Instructions
  1. Bring peas, ham bone(s), thyme, 1 teaspoon salt and water to a simmer in a large Dutch oven or soup pot. Cover and cook for 1 hour.
  2. Stir in the carrots, onions, and celery. Continue to simmer until the peas have broken down and the vegetables have softened, about 25 to 35 minutes.
  3. Remove the hocks, let it cool. Remove any extra meat from the bones, discard any fat, skin or bones and set aside.
  4. Working in batches purée peas and vegetables in a blender or food processor. Return to pot, add any meat from the bones or additional deli ham and reheat.
  5. Soup can store for about 3 days in the refrigerator or 2 months in the freezer. Soup will be thick in cold state. Reheating thins it, however if it's too thick thin it with water.
Recipe by Culinary Mamas at https://culinarymamas.com/split-pea-soup/