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Split Pea with Ham
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- #31216
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1 pound split peas
1 large onion, halved and sliced
2 cloves garlic, minced
2 tablespoons olive oil
5 cups chicken stock
5 cups water
1 meaty ham bone
1 pound carrots, peeled, cut into 1" pieces
1 pound potatoes, cut into 1" cubes
1/2 pound ham, coarsely shredded
1/2 teaspoon salt, optional
1/2 teaspoon black pepper
1/2 cup fresh parsley, chopped
directions
Rinse split peas well, drain and set aside. Heat oil and garlic in an 8 quart pot and saute onion and garlic until onion is translucent, about 4-5 minutes.
Add water, chicken stock, split peas and ham bone. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours. Stir into pot carrots, potatoes, ham, salt, if using, black pepper and 1/4 cup of the parsley. Cover and simmer 45 minutes.
Remove bone from pot. Shred any meat on bone and add to pot. Serve soup in bowls sprinkled with remaining parsley.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 28, 2010
This soup was great, however I changed it a bit to suit my desire for texture for split pea soup and made it even better! I got out as much of the ham as I could and then used my immersion blender to puree it, then added back in the shredded ham, salt and pepper to taste, and added some thyme to it. I think this made it much smoother and easier to eat, and it's a great way to hide the carrots and potato chucks from picky kids :) I know I will be making this a lot! It is time consuming, but it makes several servings so it's well worth the time!!
January 30, 2006
The first time I made this soup I nearly hurt myself eating the whole thing over the course of the day. I've made it twice since then and have to restrain myself each time from eating the whole pot. I've shared it with my Aunt & Uncle and they love it too. My slight variation is to chop the onions, mince the carrots, and go 1.5X to 2X on the ham (chopped into small 1/4 inch cubes), especially if you don't use a ham bone. Also, 5 cups chicken broth is basically 3 14.5oz cans. This is some amazing soup, and the only pea soup recipe I'll ever consider.
September 27, 2003
I would just like to say this is a very hardy soup for a chilly fall day and it is great served with either a turkey/chicken salad sandwich or a roast beef (cold) with horsey sauce.The Best Pea Soup recipe I've ever tasted.GREAT!!