CookPal AI
Rick's Yummy Split Pea Soup with Ham

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

1

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.

2

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.

3

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.

4

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.