This split pea soup with ham stock is a family recipe that I added a few tweaks to. We always make this after Easter with our leftover ham bone. Simple and delicious!
Split Pea Soup with Homemade Ham Bone Stock
This split pea soup with ham stock is a family recipe that I added a few tweaks to. We always make this after Easter with our leftover ham bone. Simple and delicious!
Ingredients
Stock:
- 10 cups water or more as needed
- 1 meaty ham bone
- ½ pound baby carrots
- ½ pound celery stalks cut in thirds
- 1 large overripe tomato punctured with a knife
- 1 large onion peeled and quartered
- 3 cloves garlic diced
- 2 bay leaves
Soup:
- 1 tablespoon butter
- ½ pound baby carrots thinly sliced
- 1 red onion chopped
- 3 cloves garlic diced
- 1 cup dry white wine
- 1 pound split peas picked over
- 2 russet potatoes peeled and cut into 1-inch cubes
- 1.41 ounce packages sazon seasoning such as Goya
- 2 teaspoons ground pepper or more to taste
- sea salt to taste
Instructions
- Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.
- Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
- Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
- Skim off fat and pour stock into a slow cooker.
- Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
- Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.
- Cook on High until soup is thickened, 5 to 6 hours.
- Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.
