0 0
Split Pea Soup with Homemade Ham Bone Stock

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Split Pea Soup with Homemade Ham Bone Stock

Directions

Share

Ingredients :

  • 10 cups water
  • or more as needed
  • ½ pound baby carrots
  • ½ pound celery stalks
  • cut in thirds
  • 1 large overripe tomato
  • punctured with a knife
  • 1 large onion
  • peeled and quartered
  • 1 meaty ham bone
  • 3 cloves garlic
  • diced
  • 2 bay leaves
  • 1 tablespoon butter
  • ½ pound baby carrots
  • thinly sliced
  • 1 red onion
  • chopped
  • 3 cloves garlic
  • diced
  • 1 cup dry white wine
  • 1 pound split peas
  • picked over
  • 2 russet potatoes
  • peeled and cut into 1-inch cubes
  • 2 (
  • 41 ounce) packages sazon seasoning (such as Goya®)
  • 2 teaspoons ground pepper
  • or more to taste
  • sea salt to taste
  • Methods :

  • Combine water, 1/2 pound baby carrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.
  • Remove 1 1/2 to 2 cups of the ham meat from the bone, dice, and set aside for use in the soup. Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
  • Skim off fat and pour stock into a slow cooker.
  • Melt butter in a saucepan and add sliced baby carrots, red onion, and 3 cloves diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
  • Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt. Stir. Cook on High until soup is thickened, 5 to 6 hours.
  • Transfer about 1/3 of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return puree to the slow cooker and stir.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Chicken and Chinese Vegetable Stir-Fry
    next
    Apple Crunch Pie with Vanilla Sauce
    previous
    Chicken and Chinese Vegetable Stir-Fry
    next
    Apple Crunch Pie with Vanilla Sauce

    Add Your Comment