Chef Jon's Split Pea and Ham Bone Soup

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READY IN: 3hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse peas well in cold water and add to a large cooking pot.
  • Measure 12 cups of water and add to cooking pot.
  • Bring to boil, remove from heat, cover and let sit for 1 hour.
  • Return to stove and bring back to boil.
  • Add ham bone, carrots, onions, celery, bay leafs, beef base, Goya ham and Goya Sazon seasoning, salt, peppercorns and dried thyme.
  • Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
  • Remove ham bone and cut off any remaining ham, cut into bite size pieces.
  • Use an immersion blender to puree the soup.
  • Add ham back to soup.
  • Discard ham bone.
  • If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
  • Remove bay leaf and discard.
  • Adjust seasonings to taste.
  • If soup is too thick, add more water to your desired consistency.
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