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| Canadian Yellow Split Pea Soup with Ham |
"Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade."
Ingredients :
- 2 1/2 cups yellow split peas
- 1 ham bone with some meat
- 4 carrots, diced
- 1/2 large Spanish onion, diced
- 5 stalks celery, diced
- 2 teaspoons dried thyme
- 1 bay leaf (optional)
- 2 tablespoons kosher salt
- 1 pinch ground black pepper, or to taste
- 8 cups water, or as needed
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 3H50M |
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- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Notes :
- You can substitute 2 smoked pork hocks or 1 small ham shank for the leftover ham bone.
- Adjust thickness of soup by adding a little water to thin or remove broth with a spoon for a thicker soup.
- I sometimes use an immersion blender for a quick second to blend the soup, making sure to leave some chunky peas, carrots, celery, and ham.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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