Ham and Split Pea Soup
Katie Losik
ingredients
- 1 pound dried split peas
- 3 tablespoons 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 ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 8 cups water
- 1 bay leaf
- 2 teaspoons 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
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- 3
Add the ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- 4
Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve.
Source: Katie
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