Split Pea With Ham Soup
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, chopped
- 8-10 cups water (enough to cover ham bone)
- 2 stalks celery, chopped
- 3 cups ham, chopped
- 1 ham bone (optional, use if you have one)
- ½ teaspoon dried thyme (¼ teaspoon if using ground thyme)
- ¼ teaspoon paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 1 pound dried split peas (approximately 2 cups)
- 2 red potatoes, chopped
- Salt to taste
Heat oil in a Dutch oven.
- Sauté onion and carrot in the oil until onions are light golden brown; 10 to 15 minutes.
- Add water, celery, ham, ham bone, and seasonings to pot.
- Bring to boil, cover and simmer for 1 hour.
- If you added a ham bone remove it from the soup pot. Take any remaining meat from the bone, cut up and add back to soup pot.
- Sort through split peas and take out any foreign matter such as small dirt clods, small rocks, etc. I usually pour the peas slowly into a strainer and then rinse.
- Add split peas and potatoes to the Dutch oven.
- Bring to a boil, turn down the heat and simmer covered for 45 minutes.
- Add salt to taste although, ham should provide plenty of salt.