Rick's Yummy Split Pea Soup with Ham recipe
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Ingredients
- 1 (14 ounce) bag green split peas, rinsed 2 tablespoons olive oil 1 ½ cups finely chopped onion 1 ½ cups finely chopped carrots 1 cup finely chopped celery 1 teaspoon minced garlic, or to taste 7 cups chicken broth, or more as needed, divided 1 bay leaf, or more to taste ½ teaspoon freshly ground black pepper ¼ teaspoon ground thyme 2 pounds smoked pork neck bones (such as Smithfield®) 10 ounces cubed smoked ham (such as Carolina Pride®)
Nutrition Info
- 562.2 caloriescarbohydrate: 36.8 gcholesterol: 116.2 mgfat: 22 gfiber: 14.1 gprotein: 52.7 gsaturatedFat: 6.6 gservingSize: -sodium: 2088.5 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Rick's Yummy Split Pea Soup with Ham
Directions
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Place the split peas into a large container and cover with several inches of cool water, let stand for at least 3 hours. Rinse peas until the water runs clear, drain.
Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.
Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.
Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones, discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.