- 1 large meaty ham bone
- 1 pound dried green split peas
- 8 cups water
- 1 large onion chopped
- 2 stalks celery chopped
- 1 cup carrots sliced
- 1 large potato cubed
- 2 cloves garlic minced
- 2 bay leaves
- salt and pepper to taste
Rinse the split peas and remove any debris
In a large soup pot or Dutch oven add the split peas, ham bone, and water. Bring to a boil, reduce heat, cover and cook for 1 to 1 1/2 hours stirring occasionally.
Remove ham bone and set aside to cool. Stir in the vegetables and bay leaves. Bring to a boil and reduce heat cook for 30 minutes or 1 hour or until the vegetables are tender and the soup is the desired consistency.
Remove the meat from the bone, cut the meat into bite-size pieces and return to the soup. Heat until the meat is hot. Season with salt and pepper to taste. Remove the bay leaves before serving.
- Rinse the split peas before adding them to the soup.
- No need to sautee the vegetables before adding them to the soup.
- Season the soup add seasoning at the end of the cooking time to avoid over seasoning.
- The soup will thicken as it cooks.
- Freeze the soup if it is not eaten in 4 days, in a freezer container.
Nutrition information is an estimate and may vary with brands of ingredients used.
Calories: 349kcal | Carbohydrates: 51.8g | Protein: 30.3g | Fat: 3g | Saturated Fat: 0.9g | Cholesterol: 38mg | Sodium: 692mg | Potassium: 836mg | Fiber: 16.3g | Sugar: 9.5g | Calcium: 56mg | Iron: 4mg