Ingredients

1 pound dried split green peas
¼ cup butter
2 large onions chopped
1 cup diced carrots (about 2-3 large)
1 cup diced celery (about 2-3 ribs)
3 garlic cloves minced
1 ham bone or ham hock
2 teaspoons fresh thyme leaves
4 cups chicken stock
4 cups water
1 large russet potato peeled and diced
1½ cups diced ham
Salt and pepper to taste

Directions

  • Dump split peas into a large bowl. Cover with hot water. Set aside.
  • “In a large pot over medium heat, melt butter.
  • Add onion, carrot, and celery.
  • Cook until vegetables are tender, about 8-10 minutes.
  • Add garlic, and cook for an additional 2 minutes, until fragrant.”
  • Drain split peas and add to pot with ham bone, bay leaves, thyme, chicken stock, and water.
  • Stir to combine.
  • Bring soup mixture to a boil. Reduce heat, and simmer uncovered for about 1 hour, stirring occasionally until split peas are cooked down.
  • Add diced ham and potato. Stir to combine. Continue simmering for an additional 1 hour, until soup is cooked down to desired consistency and peas are broken down and very soft.
  • “When ready to serve, remove ham bone and bay leaves. Season with salt and pepper to taste.
  • Serve hot with croutons.”

Gallery

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Canola Honey

Wild Flower Honey

Canola Honey

Rosemary Honey

Canola Honey

Sunflower Honey

Canola Honey

Canola Honey

Pulses

Green Peas whole