Rick's Yummy Split Pea Soup with Ham Recipe - Allrecipes.com
Rick's Yummy Split Pea Soup with Ham Recipe
  • READY IN ABOUT 6 hrs

Rick's Yummy Split Pea Soup with Ham

Recipe by  

"I created this recipe when I did not have a ham bone laying around and was really needing some good split pea soup. Serve a hot bowl of this soup with a nice crusty bread of your choice. I did not add any salt to this recipe due to the ham, but you can add salt as needed."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    5 hrs 45 mins

Directions

  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.
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Footnotes

  • Cook's Note:
  • If mixture is too thick add some more chicken stock. If it's too thin, simmer with cover off until desired consistency is reached.
  • Also, if you want the mixture to be smooth: when you remove the neck bones, it is the time to get out the boat motor (or blender) and puree the soup.
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Reviews More Reviews

Jul 22, 2014

Loved it!! Best pea soup ever

 

1 Rating

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Nutrition

  • Calories
  • 562 kcal
  • 28%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 14.1 g
  • 57%
  • Protein
  • 52.7 g
  • 105%
  • Sodium
  • 2088 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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