This split pea soup with ham stock is a family recipe that I added a few tweaks to. We always make this after Easter with our leftover ham bone. Simple and delicious!
Ingredients
Stock
- 10 cups water, or more as needed
- ½ pound baby carrots
- ½ pound celery stalks, cut in thirds
- 1 large overripe tomato, punctured with a knife
- 1 large onion, peeled and quartered
- 1 meaty ham bone
- 3 cloves garlic, diced
- 2 bay leaves
Soup
- 1 tablespoon butter
- ½ pound baby carrots, thinly sliced
- 1 red onion, chopped
- 3 cloves garlic, diced
- 1 cup dry white wine
- 1 pound split peas, picked over
- 2 russet potatoes, peeled and cut into 1-inch cubes
- 2 (1.41 ounce) packages sazon seasoning (such as Goya®)
- 2 teaspoons ground pepper, or more to taste
- sea salt to taste
Directions
Step 1
Make stock: Combine water, baby carrots, celery, tomato, quartered onion, ham bone, garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.
Step 2
Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
Step 3
Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
Step 4
Skim off fat and pour stock into a slow cooker.
Step 5
Make soup: Melt butter in a saucepan and add sliced baby carrots, red onion, and diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
Step 6
Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt; stir well.
Step 7
Cook on High until soup is thickened, 5 to 6 hours.
Step 8
Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return pur?e to the slow cooker and stir.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 322 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat1g | 6% |
Cholesterol4mg | 1% |
Sodium1637mg | 71% |
Total Carbohydrate56g | 20% |
Dietary Fiber19g | 66% |
Total Sugars10g | |
Protein17g | |
Vitamin C22mg | 110% |
Calcium96mg | 7% |
Iron4mg | 22% |
Potassium1179mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this