Ham Bone Split Pea Soup #lunch #vegetables

In the event that you love natively constructed split pea soup, this green pea soup formula will be your new top choice. Ham Bone Split Pea Soup utilizes a bunch of new vegetables and an extra ham bone for an entire pot of simple split pea soup that is prepared in a little more than 60 minutes.

Cheerfully, this pea soup is anything but difficult to make and — it makes a great deal! This substantial potage gets it's smooth mouth-feel from those little part peas, which simply break down into the stock. Furthermore, by stock, I mean the ham bone and water. Split peas and lentils are the two vegetables that don't really require a short-term splash or broad cooking times, subsequently, I generally have a sack of each close by for snappy, simple, fulfilling suppers.

The way in to this soup is the ham bone. It seasons the stock and gives body and mouth feel to the soup. As the ham bone stews with different fixings, it discharges normal gelatins that transforms this soup into a jello-shape on the off chance that you chill it short-term in the refrigerator. You hear what I'm saying. However, simply heat it up and it comes back to that thick, appetizing amalgam. Man, is it acceptable.

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INGREDIENTS

• 12 ounces dried split peas
• 2 tablespoons olive oil
• 3 carrots peeled and diced
• 1/2 cup onion chopped
• 2 stalks celery diced
• 1 leftover ham bone
• 4 sprigs thyme leaves tied with kitchen string
• 1 bay leaf
• 6 cups cool water - or more if soup gets too thick
• 1 1/2 cups ham pulled from the bone and shredded into bite sized pieces
• salt and pepper to taste

INSTRUCTIONS

1. In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.
2. Add the ham bone, peas, water, thyme and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.
3. Simmer for one hour or until peas have broken apart and soup is thick. Remove ham bone and discard. Stir in diced ham and heat through.
4. Season with salt and pepper. Serve.

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