Split Pea Soup

https://www.cookingclassy.com/split-pea-soup/#jump-to-recipe

Ingredients

  • 1 T olive oil
  • 1.5 c yellow onion (~1 medium, chopped)
  • 1.25 c celery (~3 ribs, chopped)
  • 1 t garlic (1 clove, minced)
  • 4 c unsalted chicken broth
  • 4 c water
  • 16 oz dried split peas, picked over and rinsed
  • 2 bay leaves
  • 1.5 t thyme (fresh chopped), or 1/2 t dried
  • 1.5 lb meaty ham bone or ham shanks
  • 1 c carrots (chopped)
  • Salt and freshly ground black pepper
  • (optional) chopped fresh parsley (garnish)
  • (optional) red or yellow potatoes (chopped)

Stove Pot Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
  2. Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).
  3. Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.
  4. Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
  5. Meanwhile add carrots (and optional potatoes) to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer.
  6. If not thickening enough, simmer uncovered.
  7. Stir ham into soup, season with more salt as needed.
  8. Allow to rest and further thicken.  Thin with water if desired.  Serve warm garnished with parsley if desired.
Crockpot Instructions
  1. Reduce water to 2 cups (not as much liquid will evaporate from the slow cooker as it will a pot).
  2. Add all ingredients (except parsley) to a 4 - 6 quart slow cooker and cook on low heat about 7 - 8 hours.
  3. Remove ham and shred or dice into pieces then return to soup.
Instant Pot Instructions
  1. Press "saute" setting on Instant Pot. Add oil, celery and onion, saute 3 minutes, add garlic and saute 1 minute longer. Press "cancel" on the Instant Pot.
  2. Pour in broth, 2 cups water (instead of the 4 cups listed), split peas, carrots, thyme, bay leaves and season with salt and pepper to taste. Add ham bone.
  3. Cover and press "manual" mode then set to 15 minutes.
  4. Once time is up allow pressure to release naturally for 15 minutes, then quick release any remaining pressure.
  5. Shred ham from bone into pieces and return to soup.

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