Ham and Split Pea Soup

Warm and hearty! This rich soup combines ham, veggies and celery – a delicious dinner.

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Servings 6

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ingredients 9
Prep Time 20 min
Total Time 2 hr 20 min

Ingredients

1: (16-oz.) pkg. (2 cups) dried split peas, rinsed, sorted

2: medium stalks celery, sliced

1: medium carrot, finely chopped

1: small onion, chopped

1: (2-lb.) ham shank

6: cups water

1: teaspoon salt

1/2: teaspoon dried basil leaves, crushed

6: peppercorns

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Directions

1 In 5-quart Dutch oven, combine all ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 to 2 hours or until peas are tender and soup thickens.
2 Remove peppercorns and ham shank. Remove ham from bone; cut into bite-sized pieces. Return ham to soup; discard bone and peppercorns. Simmer until thoroughly heated.

EXPERT TIPS

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Expert Tips

Buy a ham shank from the supermarket or butcher, or use the bone left over from a ham served at home. Although it may not have much meat left on it, the bone itself will bring a nice, smoky flavor.

This soup can be made in advance and reheated or frozen (discard the bone before freezing, first removing any meat and adding it to the soup). If the soup becomes too thinck, stir in some water.