Recipe by profken
A classic recipe, but I've tweaked a little to make it healthy and paleo-friendly. Perfect use for a leftover ham bone (leave plenty of meat on it!), but you can also just used diced ham. This recipe takes an hour to cook, but comes together very quickly so it can work for a weeknight meal.
Top Review by Michelle M.
Unless I am totally blind, the directions do not say when to put the peas in. I put them in when I put the diced ham and carrots in for the second half hour, should I have put them in with the stock or with the ham bone and herbs? I also didn't use a ham bone.
- 1 (12 ounce) bag split peas
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced (or 3 medium)
- 1 (32 ounce) carton chicken stock, plus 2 cups water
- 1 ham bone, with plenty of meat left on it (or 2 cups diced ham)
- 2 bay leaves
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- salt and pepper, to taste
Directions See How It's Made
- Put the peas into a strainer and rinse until the water coming out of the bottom is clear. Pick over to ensure that there are no twigs or small rocks in there.
- Heat olive oil in a stock pot or dutch oven. Saute the onion and celery until soft, about 5 minutes.
- Add the stock and water to the pot and bring to a boil. It's OK if the ratio isn't precise since cartons of stock seem to come in different sizes these days. Just make sure you have 6 cups of liquid in total.
- Add ham bone, bay leaves, rosemary, and thyme. Partially cover and simmer for 1/2 hour.
- Add carrots and diced ham (if you are using it). Partially cover and simmer for another 1/2 hour, or until peas are soft.
- Add salt and pepper to taste.