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.