This split pea soup with ham bone is a great way to use every scrap from your Christmas ham
Prep Time
2 hrs 50 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Gather the ingredients.
Melt butter and oil in a stockpot or Dutch oven over medium-low heat. Add celery
carrot
onion
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. Add enough water so that liquid is about 1 1/2 inches from the top of the pot; bring to a boil.
Reduce heat to low and cover. Simmer
stirring every 30 minutes and scraping the bottom of the pot
until peas are mostly disintegrated
about 2 1/2 hours. Turn ham bone and skim the surface for fat once every hour.
Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through and season with salt and pepper.
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