Ingredients
8
8 servings
- •1 teaspoon butter
- •1 teaspoon olive oil
- •4 stalks celery, diced
- •0.5 large carrot, shredded
- •0.33333334326744 white onion, diced
- •salt to taste
- •3 cups split peas, rinsed
- •3 cloves garlic, thinly sliced
- •1 ham bone
- •5 cups chicken stock
- •2 cups water, or as needed
- •1 cup diced ham
- •ground black pepper to taste
Instructions
- Melt butter and oil in a stockpot or Dutch oven over medium-low heat. Add celery, carrot, onion, and salt; cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Add enough water so that liquid is about 1 1/2 inches from the top of the pot; bring to a boil.
- Reduce heat to low and cover. Simmer, stirring every 30 minutes and scraping the bottom of the pot, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim the surface for fat once every hour.
- Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through and season with salt and pepper.
Nutritional Facts
Per 8 servings
- Calories: 207
- Carbohydrate: 23g
- Fat: 5g
- Fiber: 7g
- Protein: 18g
- Sugar: 6g
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