Author Notes
Easy, homemade split-pea soup with chunks of carrot, celery and right-off-the-bone ham! Warms you up on a cold day! —garlic and zest
Ingredients
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12 ounces
dried split peas
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2 tablespoons
olive oil
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3
carrots, peeled and diced
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1/2 cup
chopped onion
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1
leftover ham bone
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1
bay leaf
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4-5 cups
cool water
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1 1/2 cups
diced ham (from ham bone)
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salt and pepper to taste
Directions
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In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.
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Add the ham bone, peas, water and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.
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Simmer for one hour or until peas have broken apart and soup is thick. Remove ham bone and discard. Stir in diced ham and heat through.
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Season with salt and pepper. Serve.
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