Split Pea & Ham Soup Recipe
Split Pea and Ham Soup
- 1 pound green split peas* ((soaked overnight in warm water, then rinsed))
- 6 cups stock/water ((I used 3 cups homemade chicken stock, 3 cups water))
- 1 ham bone ((optional))
- 1 onion (, diced)
- 1 small strip of kombu/kelp
- 1 tsp basil and parsley flakes
- 2 cloves garlic (, minced)
- 2 medium large carrot (, finely diced)
- 2 celery stalks (, finely sliced)
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 cup diced cooked ham ((optional))
- Place split peas, ham bone and stock/water into a large pot and bring to a boil.
- Reduce to a simmer. Add the onion, kelp, spices and garlic.
- Gently simmer, uncovered, for 1 hour. Stir periodically to prevent the split peas from sticking to the bottom of the pot.
- Add the carrot, celery, salt and pepper. Simmer for another 30-40 minutes until the vegetables are soft and the peas are completely mushy and soft. Add a bit more water/stock if needed, but careful not to make the soup too runny.
- Puree the soup (I use an immersion blender). Be careful of hot splashes!
- (if desired) Add the butter and ham pieces and simmer for 5 minutes to heat the ham through. I add butter because otherwise this soup has very little fat in it.
- Taste and adjust seasonings as required.
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