Split Pea and Ham Soup

As we have been experiencing some sub-Arctic temperatures lately, and we had a pork shoulder we turned into pulled pork, I decided a good old-fashioned pot of split pea and ham soup was in order!!  This is one of those rib-stickingly good dishes that is great for lunch or dinner (or an after school snack according to my children!!)

EASY PEASY SPLIT PEA AND HAM SOUP

Ingredients:

  1 ham bone with some meat still on it

 1 tbsp olive oil
1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp each salt and pepper
4 cups sodium-reduced chicken stock
2 cups  dry green or yellow split peas (I used green obviously!)

•  In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham bone, stirring occasionally, until vegetables are softened, about 5 minutes. 
• Add stock, peas and 2 cups of water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off bone, about 1 3/4 hours. 
•  Remove ham bone; pull off and shred meat. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot.
• Ladle into bowls and ENJOY!!!!

*After removing the ham bone, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.