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
- water: 10 cups (or more if needed)
- meaty ham bone: 1 piece
- baby carrots: 0.5 pound
- celery stalks, cut in thirds: 0.5 pound
- overripe tomato, punctured with a knife: 1 piece
- onion, peeled and quartered: 1 piece
- garlic: 3 clove (diced)
- bay leaves: 2 piece
- butter: 1 Tbsp
- baby carrots: 0.5 pound (sliced)
- red onion: 1 piece (chopped)
- garlic: 3 clove (diced)
- dry white wine: 1 cup
- peas, picked over: 1 pound (split)
- russet potatoes, peeled and: 2 piece (cut into 1-inch cubes)
- sazon seasoning (such as Goya): 2 packages (1.41 ounce packages)
- ground pepper: 2 tsp (to taste)
- sea salt: (to taste)
Metric Conversion
Stages of cooking
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Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.
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Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
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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.
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Skim off fat and pour stock into a slow cooker.
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Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter 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.
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Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.
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Cook on High until soup is thickened, 5 to 6 hours.
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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 purée to the slow cooker and stir.
