Split Pea with Ham Soup
Submitted By: Taz
Ingredients:
1lb Dried Split Peas (can use green or yellow) - picked and rinsed
1lb Country Ham - cut into apx ¼ - ½ inch 'cubes'
2 strips Thick Cut Smoked Bacon - diced
1 Medium Yellow Onion – diced
2 Large Carrots – peeled and small diced
3 Celery Stalks – small diced
2 cloves Fresh Garlic – minced
6 Cups Water
2 Cups Ham Stock - can substitute with plain water if desired
1 Bay Leaf
2 Sprigs Fresh Thyme
3 Tbs Unsalted Butter
1 tsp Kosher Salt - or to taste
¾ tsp Fresh Ground Black Pepper - or to taste
¼ tsp Crushed Red Pepper Flakes
Preparation:
- Soak split peas in at least twice their volume of water at room temperature for 6-8 hours (overnight for better results)
- Heat butter in a large stock pot over medium-high heat – Add bacon and sauté for 2 minutes - Add onion, and sauté for 2 minutes - Add celery and carrot and continue to sauté until soft (apx 3 minutes) - Add garlic and sauté for an additional 30 seconds
- Add chopped ham to the pot and continue to sauté until ham is lightly browned
- Drain the split peas and add to the pot along with salt, pepper, and crushed red pepper flakes and allow to cook (stirring frequently) for 3 minutes
- Add water, ham stock (if using), bay leaf, and thyme and stir to combine
- Allow soup to cook, stirring occasionally, until peas are tender (apx 1 hour) - Add water as necessary if the soup thickens too much or begins to dry
- Remove and discard bay leaf and thyme stems - Adjust seasoning
- Serve garnished with homemade croutons, or some chopped fresh parsley, or a little shredded parmigiano-reggiano
