Ingredients
Scale
- 2 cups dried split peas, rinsed and picked over
- 2 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 1 cup chopped leeks
- 1/4 cup chopped celery
- 2 to 3 quarts chicken broth
- 1 country ham bone
- 1 cup chopped cooked country ham
Instructions
- Place the peas in a medium mixing bowl and cover with water. Soak overnight. Drain, rinse and set aside.
- In a large stock pot, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery and sauté until soft and just beginning to brown, around 8 to 10 minutes.
- Add 2 quarts of the chicken broth and the ham bone; bring to a boil, partially cover, reduce heat and simmer for 30 minutes.
- Add the peas, uncover and continue cooking at a low simmer for another 1 to 1 1/2 hours, or until the peas are tender. (The longer you cook it, the creamier the consistency of the soup.)
- Remove the ham bone and stir in the chopped country ham. Thin with additional chicken broth as needed. Serve hot.
Notes
I think this soup tastes best if you stir in the ham and then let it set for a bit off the heat – at least 30 minutes, or even overnight in the refrigerator. It thickens as it sits so you will want to thin it with more broth.
Gluten free: use gluten-free chicken broth.
- Category: Soup, main dish
- Method: stovetop
- Cuisine: Southern