|Split Pea Soup With Ham|
- 1 pound of split green peas, rinsed and picked through
- bone from baked ham or ham shank with leftover meat attached
- 2 large carrots, chopped
- 2 medium onions, chopped
- 3 stalks of celery with leaves, chopped
- 3 minced garlic cloves
- 2 cups of new potatoes cut into 1/2 inch pieces
- 1 teaspoon of dried thyme
- 1 tablespoon olive oil
- 1 tablespoon of salt
- 1 teaspoon of pepper or to taste
- 1 bay leaf
- 8 cups of of water
- Place ham bone salt, pepper and bay leaf in an 8 quart pot with water. Bring to a boil over medium heat, reduce to low and simmer for 1 1/2 hours. Remove the bone from the pot. Pull the meat away from the bone, and chop or dice into small pieces. Set ham aside and discard the bone. Remove and discard the bay leaf as well.
- Add the peas and thyme to the pot. Cover and simmer for 30 minutes. Uncover the pot, continue to simmer an additional 15 minutes. Add the potatoes and simmer another 15 minutes.
- In the meantime heat the oil in a large skillet over medium heat. Add the onions, carrots and celery and cook for 5 to 7 minutes or until the onions are translucent. Add the garlic and season with thyme. Cook for another 3 minutes and set aside.
- After the potatoes have simmered for 15 minutes, add the the diced ham and the vegetables to the soup and simmer an additional 10 minutes. Season with additional salt and pepper to taste.
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This recipe was shared at Allergy-Free Wednesday, www.realfoodallergyfree.com