Ham Bone and Green Split Pea Soup


  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 4 stalks celery, diced
  • ⅓white onion, diced
  • ½ large carrot, shredded
  • salt to taste
  • 3 cups split peas, rinsed
  • 3 cloves garlic, thinly sliced
  • 1ham bone
  • 5 cups chicken stock
  • 1 cup diced ham
  • ground black pepper to taste
  • Directions

  • Step 1

    Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.


  • Step 2

    Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

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