Split Pea Soup

Hearty and delicious, here is the perfect comfort food for a cold winter night!

Yields12 Servings
Prep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins
 1 Ham Bone
 2 12 Oz. Packages Dried Split Peas (Rinsed and soaked)
 1/2 Sweet Onion, minced
 4 Stalks Celery, chopped
 8 Baby Carrots, chopped (or 2-3 large)
 3 Tbsp. Dried Oregano
 1 Tbsp. Black Pepper
 2 Tsp. Sea Salt
 3 Tbsp. Butter
1

Always thoroughly rinse the peas the night before and soak in cold water for about 12 hours prior to using.

2
3

Place ham bone in a large stock pot.

4
5

Drain and rinse the peas and add to the pot.

6
7

Cover ham bone and peas with water and bring to a low boil over medium high heat.  Cook, stirring frequently for about 45 minutes.

8

Mince the onion, chop the celery and carrots.   Add the onion, carrots, celery, spices and butter to the soup.

9
10

Lower heat to low and let simmer for 3 to 4 hours, stirring occasionally.  Remove ham bone and shred meat.  Add to soup.   Serve with a salad and some crackers or rolls.

Ingredients

 1 Ham Bone
 2 12 Oz. Packages Dried Split Peas (Rinsed and soaked)
 1/2 Sweet Onion, minced
 4 Stalks Celery, chopped
 8 Baby Carrots, chopped (or 2-3 large)
 3 Tbsp. Dried Oregano
 1 Tbsp. Black Pepper
 2 Tsp. Sea Salt
 3 Tbsp. Butter

Directions

1

Always thoroughly rinse the peas the night before and soak in cold water for about 12 hours prior to using.

2
3

Place ham bone in a large stock pot.

4
5

Drain and rinse the peas and add to the pot.

6
7

Cover ham bone and peas with water and bring to a low boil over medium high heat.  Cook, stirring frequently for about 45 minutes.

8

Mince the onion, chop the celery and carrots.   Add the onion, carrots, celery, spices and butter to the soup.

9
10

Lower heat to low and let simmer for 3 to 4 hours, stirring occasionally.  Remove ham bone and shred meat.  Add to soup.   Serve with a salad and some crackers or rolls.

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