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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