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Split Pea and Ham Soup Recipe

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This recipe for Split Pea and Ham Soup is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dried green split peas
5 cups homemade chicken stock or canned broth
5 cups water
1 meaty ham bone or 2 smoked ham hocks
2 ribs celery, leaves included, diced
3 tablespoons chopped fresh Italian (flat-leaf) parsley
2 bay leaves
4 tablespoons (1/2 stick) butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 cups peeled and coarsely chopped potatoes
1/2 teaspoon coarse-grind black pepper, or to taste
Salt, to taste
Directions:
Directions:
1. Rinse the split peas in a strainer, then combine them with the stock and water in a large soup pot. Bring to a boil.

2. Add the ham bone, celery, 1 tablespoon of the parsley, and the bay leaves. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.

3. Melt butter in a saucepan over medium-low heat. Add carrots, onion, and leek. Cook until the vegetables are wilted, about 10 minutes. Add them to the soup pot, along with the spinach and potatoes. Simmer, partially covered, 30 minutes, or until the potatoes are tender.

4. Remove soup from heat. Remove the ham bone, shred the meat from the bone, removing any excess fat, and remove the bay leaves. Return the meat to the soup.

5. Add salt and pepper, and remaining 2 tablespoons parsley. Heat through, and serve immediately.

 

 

 

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