Recipe by Ruth K - Psuedo Chef
From the back of a bag of yellow split peas. I love this recipe. Very flavorful and tasty. Worth the extra time.
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 garlic clove, minced
- 2 lbs ham hocks (about 3)
- 1 -1 1⁄2 lb ham steak, fat removed, cut into 1 inch pieces
- 4 bay leaves
- 3 quarts water (12 c)
- 1 lb split peas, rinsed
- 1 teaspoon dried thyme
Directions See How It's Made
- 1. In a large soup pot, heat olive oil over high heat. Add onions, carrots, garlic, and celery and saute until vegetables begin to brown, about 6 minutes.
- 2. Add ham hocks, chopped ham, bay leaves and water. Bring to a boil then reduce heat and simmer, partially covered, for 2 - 2 1/2 hours or until the ham is very tender.
- 3. Remove the ham hocks and bones. Shred meat into bite-sized pieces and return meat to stock. Discard bones, fat and gristle.
- 4. Add split peas and thyme. Simmer uncovered 1 hour 20 minutes or until peas dissolve and thicken soup.
- 5. Remove bay leaves. Serve with croutons.
- Additional Notes: Soup may be refrigerated for several days or frozen.
- Soup tends to be a bit salty depending on the ham you use. If you have really salty ham you may want to add a potato or two (chopped into bite size pieces) about an hour before the soup is finished.
- I use playtex gloves for handling the hot ham bones and shredding the meat so I don't have to wait for it to cool down.
- My family dislikes onions and celery so I leave the pieces particularly large and remove them when I remove the ham bones.