Split Pea with Ham Soup Recipe

Split Pea with Ham Soup
Submitted By: Taz


1lb Dried Split Peas (can use green or yellow) - picked and rinsed
1lb Country Ham - cut into apx ¼ - ½ inch 'cubes'
2 strips Thick Cut Smoked Bacon - diced
1 Medium Yellow Onion – diced
2 Large Carrots – peeled and small diced
3 Celery Stalks – small diced
2 cloves Fresh Garlic – minced
6 Cups Water
2 Cups Ham Stock - can substitute with plain water if desired
1 Bay Leaf
2 Sprigs Fresh Thyme
3 Tbs Unsalted Butter
1 tsp Kosher Salt - or to taste
¾ tsp Fresh Ground Black Pepper - or to taste
¼ tsp Crushed Red Pepper Flakes

  1. Soak split peas in at least twice their volume of water at room temperature for 6-8 hours (overnight for better results)
  2.  Heat butter in a large stock pot over medium-high heat – Add bacon and sauté for 2 minutes - Add onion, and sauté for 2 minutes - Add celery and carrot and continue to sauté until soft (apx 3 minutes) - Add garlic and sauté for an additional 30 seconds
  3. Add chopped ham to the pot and continue to sauté until ham is lightly browned
  4. Drain the split peas and add to the pot along with salt, pepper, and crushed red pepper flakes and allow to cook (stirring frequently) for 3 minutes
  5. Add water, ham stock (if using), bay leaf, and thyme and stir to combine
  6. Allow soup to cook, stirring occasionally, until peas are tender (apx 1 hour) - Add water as necessary if the soup thickens too much or begins to dry
  7. Remove and discard bay leaf and thyme stems - Adjust seasoning
  8. Serve garnished with homemade croutons, or some chopped fresh parsley, or a little shredded parmigiano-reggiano

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