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Split Pea and Ham Soup Recipe

Name: Split Pea and Ham Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 large rib celery, finely diced; 1 medium onion, finely diced; 1 pound dried green split peas; 2 bay leaves; 2 medium cloves garlic, minced; 2 quarts homemade or store-bought low-sodium chicken stock, or water; 3 tablespoons unsalted butter; 6 ounces ham steak, diced; Kosher salt and freshly ground black pepper

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

3 tablespoons unsalted butter

1 medium onion, finely diced

1 large rib celery, finely diced

6 ounces

2 medium cloves garlic, minced

1 pound dried green split peas

2 quarts homemade or store-bought low-sodium chicken stock, or water

2 bay leaves

Kosher salt and freshly ground black pepper

Directions

Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds. Add peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour. Remove ham hock, pick meat, and return to soup . Roughly purée soup using a hand blender, or purée in batches using a countertop blender. Season to taste with salt and pepper. Soup can be stored in the refrigerator for up to 1 week.