This split pea soup with ham bone is a great way to use every scrap from your Christmas ham!
Ingredients
- butter: 1 tsp
- olive oil: 1 tsp
- stalks celery: 4 piece (diced)
- carrot: 0.5 piece (shredded)
- white onion: 0.33333 piece (diced)
- salt: (to taste)
- peas, rinsed: 3 cups (split)
- garlic: 3 clove (sliced)
- ham bone: 1 piece
- chicken stock: 5 cups
- water: 2 cups (or as needed)
- ham: 1 cup (diced)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Melt butter and oil in a stockpot or Dutch oven over medium-low heat. Add celery, carrot, onion, and salt; cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Add enough water so that liquid is about 1 1/2 inches from the top of the pot; bring to a boil.
-
Reduce heat to low and cover. Simmer, stirring every 30 minutes and scraping the bottom of the pot, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim the surface for fat once every hour.
-
Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through and season with salt and pepper.
