A delicious and easy soup
Ingredients:
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2.5
poundssmoked, bone-in picnic ham
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4
bay leaves
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1
poundsplit peas, rinsed and picked through((2½ cups ))
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1
teaspoondried thyme
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2
tablespoonsextra-virgin olive oil
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2
medium onions(chopped medium)
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2
medium carrots(chopped medium)
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2
medium stalks celery(chopped medium)
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1
tablespoonunsalted butter
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2
medium cloves garlic(minced)
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Pinchsugar
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3
small new potatoes(scrubbed and cut into ½-inch dice (about ¾ cup))
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Ground black pepper
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Minced red onion(optional)
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Balsamic vinegar
Directions:
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1. Place the ham, bay leaves, and 3 quarts water in a large stockpot or Dutch oven. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the meat is tender and pulls away from the bone, 2 to 2½ hours. Remove the ham meat and bone from the pot. When the ham is cool enough to handle, shred the meat into bite-sized pieces and set aside. Discard the rind, fat, and bone.
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2. Add the split peas and thyme to the ham stock. Bring back to a boil, reduce the heat, and simmer, uncovered, until the peas are tender but not dissolved, about 45 minutes.
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3. While the peas are simmering, heat the oil in a large skillet over high heat until shimmering. Add the onions, carrots, and celery and saute, stirring frequently, until most of the liquid evaporates and the vegetables begin to brown, 5 to 6 minutes. Reduce the heat to medium-low and add the butter, garlic, and sugar. Cook the vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
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4. Add the sauteed vegetables, potatoes, and shredded ham to the pot with the split peas. Simmer until the potatoes are tender and peas dissolve and thicken to the consistency of light cream, about 20 minutes. Season with ground black pepper to taste. (The soup can be refrigerated in an airtight container for 2 days. Warm the soup over low heat until hot.) Remove the bay leaves. Ladle the soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.
I’ve tried 4 split pea soup recipes – from those done in slow cookers and finished off with an immersion blender, to those cooked with a ham hock – and this one is by far the BEST tasting, savory, most hearty recipe of them all!
Even your oldies are goodies – BeB
You never let me down, Fellow Pittsburgh Girl!
I went hunting for split pea soup recipe and this one is DELICIOUS!
Next time, I am buying a bigger ham and doubling the recipe – everyone devoured it and it was gone in a blink of an eye.
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Love split pea soup, it’s one of my favourites! It is very common here in Canada.
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oh a few things. it never tells us when to take out the bay leaves – i took them out after the peas were done & before putting in the veggies. Also on step #3 i think you mean “while peas are simmering” (instead of ham simmering). (oh & large skillet instead of lage skillet on step #3. ok i’m done being an anal person now! ;-) Great recipe!!!
I made this today. it was my first time making stock (and first time making split pea soup) & i have to say – easier than i thought! My husband & i agreed that this was the best split pea soup we’d ever had – he wants to have it on a regular basis! My 3 year old LOVED it but i couldn’t convince my 5 year old to get past the odd green color. oh well – her loss!
I love split pea soup, and I’m ashamed to admit that I don’t think I’ve ever made it for myself! I can’t wait to try this recipe; thanks for sharing!
I’m going to give you a secret I just learned myself – but don’t share it, okay? SECRET! I started using salt pork instead of picnic ham in soups. You MUST try it – so good! And it gives an amazing flavor.
This looks great. I had the same feelings as you about split pea soup and recently made it for the first time myself. I think it would be even better with some ham. Mmm.
This looks delicious and comforting! I need to cook more with peas…
This looks delicious! I’ll definitely have to try it.