Ingredients
- 16 ounces dried split peas (2 cups dry)
- 1 ham bone (large)
- 8 cups water
- 2 large carrots
- 2 yellow onions
- 2 stalks celery with leaves
- 1 bay leaf
- 2 beef bouillon cubes
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- Dried thyme (1 pinch)
- 8 to 12 ounces cooked ham (leftover, not lunchmeat)
How to Make
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Step 1: Rinse peas well in cold water and put in stockpot along with ham bone and water. Bring to a boil, remove from heat, cover and let sit for 1 hour. Meanwhile, dice vegetables.
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Step 2: Return to a boil, add remaining ingredients, cover and reduce heat to low, cooking for 1 - 1 1/2 hours, stirring occasionally.
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Step 3: Remove ham bone and cut off any remaining ham and dice, along with leftover ham. Add to pot.
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Step 4: Remove bay leaf and discard, taste and adjust seasonings. Cook a few more minutes so ham is heated through.
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Step 5: Puree in blender, being careful to not overfill blender. You don't have to do this step, but it makes a lovely presentation.
We hope you enjoy this recipe!
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