This is hands down one of my favourite soups to make. The ingredients are cheap and readily available, the effort is fairly low, and the result is delicious and filling! And it’s the perfect way to use the bone after you’ve made Glazed Ham.
The only downside to this recipe is the wallclock time required. The full recipe takes two to two and a half hours to put together, but most of that time is spent letting the soup bubble away doing its thing. If, like me, you’re fortunate enough to be able to work from home, this is pretty doable as a weekday meal. If not, you’ll probably want to save this for the weekend.
|1||Small ham hock or ham bone|
|2 C||green split peas, rinsed and picked over|
|8 C||Cold water|
|1||Large carrot, diced|
|1||Large celery rib, diced|
|1||Medium onion, minced|
|2 cloves||Garlic, minced|
|Small handful||Fresh thyme sprigs|
- In a large stock pot combine ham hock or bone, split peas, and cold water.
- Bring to a boil, reduce heat, and simmer for 1 hour.
- Stir in carrot, celery, onion, garlic, and thyme.
- Simmer one more hour.
- Remove from heat and remove ham hock or bone.
- Discard bone, skin, and fat; dice the meat and return to soup.
- Simmer to desired consistency.
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