Split Pea Soup with Ham
Megan
ingredients
- 1 lb dried split peas
- 1 ham hock
- 3 tbsp unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound Smithfield ham, chopped
- 1 tsp salt
- 3/4 tsp ground pepper
- 1/4 tsp crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoon fresh thyme
directions
- 1
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- 2
Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
- 3
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes.
- 4
Add the celery and carrots and cook, stirring until just soft, about 3 minutes. Add the garlic and cook, stirring for 30 seconds.
- 5
Add the ham hock and ham and cook, stirring until beginning to brown.
- 6
Add the drained peas, salt, pepper and pepper flakes and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme and cook, stirring occasionally, until peas are tender (about 1 hour).
- 7
Add more water as needed, if the soup becomes too thick or dry.
Source: Mom
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