Split Pea Soup
A quintessential winter soup using leftover ham and dry split peas.
Servings 6 Servings
Calories 2635kcal
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 4 stalks of celery sliced
- 1 large or 2 medium onions chopped
- 1 pkg of pre-sliced carrots or 4-6 carrots sliced
- 2 garlic cloves minced
- 1 pkg dry split peas 16 oz
- 1 ham bone or 16-20 oz of cooked sliced ham
- 2 Tbsp fresh thyme
- 2 - 32 oz boxes of chicken stock or equivalent fresh or canned
- Salt and pepper
- ½ cup half and half
Instructions
- Put olive oil and butter in large pot and warm on medium heat until butter has melted.
- Add carrots, onions and celery and cook until onions are translucent. Add minced garlic and cook for an additional minute.
- Put peas, ham or ham bone, thyme, chicken stock and vegetables in a slow cooker.
- Cook on the lowest heat for 8 hours.
- Remove ham bone if used, cool and then remove meat and add meat back to pot.
- Add 1/2 cup of half and half; season to taste with salt and pepper.
- To thicken, blend partially with a stick blender or remove approximately 3 cups and blend in a countertop blender; return blended soup to pot and heat if necessary before serving.
Notes
This makes a lot of soup; enough to both serve and then freeze half for later.
Nutrition
Serving: 18 | Calories: 2635kcal | Carbohydrates: 86g | Protein: 368g | Fat: 92g | Saturated Fat: 19g | Polyunsaturated Fat: 47g | Cholesterol: 1004mg | Sodium: 15590mg | Fiber: 22g | Sugar: 32g