Tuesday, February 17, 2015

Split Pea and Ham Soup

Usually pea soup requires a  ham bone, but this version uses ham steak and bacon to create a great flavor.  Adjust the water and amount of ham accordingly.

Ingredients:
2 tablespoons butter
1 large onion, chopped fine
salt
2 teaspoons minced garlic
6-7 cups of water
1 ham steak (1-2 pounds, trimmed and cut into quarters
3 slices thick-cut bacon
1 pound green split peas, picked through and rinsed
fresh thyme bundle
2 bay leaves
1 cup chopped carrot
1 cup chopped celery
pepper

Directions:

  • Heat butter in Dutch oven over medium-high heat.  Add onion and 1/2 teaspoon salt.
  • Stir until softened, 3-4 minutes.  Add garlic and cook 30 seconds
  • Add water, ham steak, bacon, peas, thyme and bay leaves.
  • Heat on high until simmering, stirring frequently
  • Reduce heat to low, cover and simmer 45 minutes.
  • Remove ham, cover with foil and set aside
  • Stir in carrots and celery, continuing to simmer for 30 minutes longer
  • Allow ham to cool slightly and then shred into bite size pieces.
  • Remove thyme, bay leaves and bacon.
  • Stir ham back into soup and return to simmer
  • Season with salt and pepper


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