Split Pea Soup
Pea soup with ham
- Prep
- 60m
- Cook
- 2h
- Total
- 3h
- Serves
- 8
What you need
Ingredients
- 1 lb. dry split peas, equal to 2 cups
- 1 ham bone, See notes for substitution options
- 2 cups ham, cut from the ham bone at the end.
- 2 cups onions, diced
- 1 ½ tablespoons onion powder, not teaspoons
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2 bay leaves
- 2 sprigs thyme
- 8 cups water
- 2 cups carrots, diced
- 2 russet potatoes, peeled and diced
Don't F*ck it Up
Method
- 01Add the uncleaned/meaty ham bone to a large soup pot along with the rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme.
- 02Add the water and bring it to a boil, then reduce to a simmer, with the lid slightly cracked.
- 03Let the soup simmer for 2.5 hours or until desired thickness is obtained. Stir occassionally as it cooks to lift any settling on the bottom of the pot. (Note that higher altitudes may required 5 or more hours of simmering time.) The longer it simmers, the thicker and more flavorful it will get.
- 04Add the carrots and potatoes about 40 minutes prior to serving.
- 05Once the carrots and potatoes are fork tender, remove the ham bone, bay leaves, and thyme stems. Shred/cut 2 cups of ham from the bone and add it back to the soup.