1 leftover ham bone
1 cup of chunked ham pieces
1 celery stock
1 small onion
1 small bell pepper
2 cups dried split peas
2 quarts water
1 tablespoon olive oil
Begin by rinsing the peas in a fine mesh strainer. Look for small pebbles that sometimes end up in the bag. This will also remove any dirt also.
Place the celery, onion, pepper, and carrot in a food processor. Chop vegetables into coarse pieces.
In a large stock pot add oil and heat over medium heat until oil is shimmering. Add vegetables and cook until softened and aromatic. Add two quarts of water and bring to a boil. Add peas. Cook at a high simmer for 20 minutes. Reduce heat and and add ham bone.
Simmer 30 to 40 minutes until peas are very soft.
Add mixture back into the stockpot and simmer. If too thick, add water a little bit at a time until soup has the consistency you desire.
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