Split Pea Soup with Ham

By Lanai317

Ingredients

• 1 pound dried split peas
• 1 ham hock or ham shank bone with meat
• 3 tablespoons olive oil
• 1 cup finely chopped yellow onions
• 1 cup finely chopped celery
• 1 cup finely chopped carrots
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon chicken soup base
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• water to make 8 cups
• 1 bay leaf
• 1 teaspoons dried thyme
• a dash of nutmeg
• 1 tsp Worcestershire sauce
• Juice of 1 lemon

Details

Servings 10
Preparation time 30mins
Cooking time 32mins

Preparation

Step 1

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 2 to 4 hours. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside. Pull the meat from the bone.

In a large pot, heat olive oil over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and dry seasonings, and cook, stirring for 2 minutes. Add ham broth and water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Process with immersion blender to desired consistency. Add lemon juice. Adjust the seasoning, to taste, and serve immediately.