Rick's Yummy Split Pea Soup with Ham

Name: Rick's Yummy Split Pea Soup with Ham
Total time: 135 min
Yield: 8 Servings
Ingredients: 1 (14 ounce) bag green split peas, rinsed; 2 pounds smoked pork neck bones (such as Smithfield®); 10 ounces cubed smoked ham (such as Carolina Pride®); 🧅 1 ½ cups finely chopped onion; 🥕 1 ½ cups finely chopped carrots; 1 cup finely chopped celery; 🧄 1 teaspoon minced garlic, or to taste; 1 bay leaf, or more to taste; ½ teaspoon freshly ground black pepper; ¼ teaspoon ground thyme; 7 cups chicken broth, or more as needed, divided; 2 tablespoons olive oil

Cost $14.5, save $25

Source: Recommended by CookPal

135 Min
8 Servings
$14.5

Rick's Yummy Split Pea Soup with Ham

Cost $14.5, save $25

Source: Recommended by CookPal

135 Min
8 Servings
$14.5

INGREDIENTS

Main Ingredients
- 1 (14 ounce) bag green split peas, rinsed
- 2 pounds smoked pork neck bones (such as Smithfield®)
- 10 ounces cubed smoked ham (such as Carolina Pride®)
Vegetables
- 🧅 1 ½ cups finely chopped onion
- 🥕 1 ½ cups finely chopped carrots
- 1 cup finely chopped celery
Seasonings
- 🧄 1 teaspoon minced garlic, or to taste
- 1 bay leaf, or more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground thyme
Liquids
- 7 cups chicken broth, or more as needed, divided
- 2 tablespoons olive oil

STEPS

Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain.

Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.

Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.

Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.

NUTRIENTS

Per 1 serving

🔥

562

Calories

53
Protein
37
Carbs
22
Fats

💡 Serve with a crusty bread for the perfect comforting meal.For a smoother texture, blend part of the soup before serving.Feel free to use a ham hock if you don't have smoked pork neck bones.Refrigerate leftovers for up to 3 days, or freeze for up to 3 months.