Unless you have a garden that you're growing fresh herbs in, buying them at the grocery store can be inconvenient. Shred ham from bone into pieces and return to soup, season with salt to taste.If you're trying to incorporate wholesome foods into your diet, your first thought might be "the fresher, the better." While this is an excellent rule to follow with many foods, when it comes to herbs, depending on the recipe, fresh herbs may not always be the best choice when cooking at home.Once time is up allow pressure to release naturally for 15 minutes, then quick release any remaining.Cover and press “manual” mode then set to 15 minutes.Pour in broth, 2 cups water (instead of the 4 cups listed), split peas, carrots, thyme, bay leaves and season pepper.Add oil, celery and onion, saute 3 minutes, add garlic and saute 1 minute longer. Remove ham and shred or dice into pieces then return to soup.Add all ingredients (except parsley) to a 4 – 6 quart slow cooker and cook on low heat about 7 – 8 hours.Reduce water to 2 cups (not as much liquid will evaporate from the slow cooker as it will a pot).Thaw overnight in the refrigerator then reheat the following day.Don’t forget the soup will expand as it freezes so leave about a 3/4-inch gap from the soup to the container lid.To do so let soup cool then store in airtight containers for about 3 months in the freezer.Leftovers should keep well for about 3 days in the refrigerator, the soup will thicken as it rest (and even more so when cold, once reheated it does thin back out a bit). The following day, if needed, it can be thinned with more water. Note that soup will thicken as it rests and cools.If you notice soup isn’t thickening up how you’d like while cooking you can let it simmer uncovered for the last 20 – 30 minutes to reduced down some.If desired you can add in a couple of yellow or red potatoes when adding the diced carrot to soup to make it even heartier.Serve warm garnished with parsley if desired. Return ham: Stir ham into soup, season with more salt as needed.Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer. Add carrots, continue to simmer: Meanwhile add carrots to soup.Remove ham, rest then chop: Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.Cover and let simmer, stirring occasionally until peas and ham are tender, about 1 hour. Add ham and simmer: Nestle ham bone into soup mixture.Season lightly with salt and with pepper to taste. Add liquid, peas and herbs: Pour in chicken broth and water.Add onion and celery and saute 3 minutes. Saute vegetables: Heat olive oil in a large pot over medium-high heat.If you don’t have one ham shanks will work too. Ham bone – this soup is such a great use for a leftover meaty ham bone from a Sunday ham roast or even a spiral sliced holiday ham.Salt and pepper – I like to wait to add majority of salt until the ham has cooked with the soup, some hams tend to be very salty while others not as much so if you wait you won’t over-salt the soup.Bay leaves, thyme and parsley – fresh or dry herbs work well here.But you do want to pick over (check for pebbles and debris) and rinse and drain them. Dried split peas – it’s a common misconception to believe split peas need to be soaked before cooking, no soaking is necessary.all broth) so it doesn’t overpower the delicate flavor of the peas. Chicken broth and water – I like to use half chicken broth and half water (vs.Yellow onion, celery, carrots and garlic – these vegetables built up the background flavors of the soup.Olive oil – this is used to saute the vegetables, butter can be substituted.When I was younger and getting over a bad cold or something it was often split pea soup I asked mom to make for me. It’s the food that reminds us of being back home that will follow us through life, those foods almost as if wishing us well through good memories. There’s just something about the classic staple recipes like this that is just so satisfying. This recipe is all about going back to the old fashioned basics and that’s what really makes it so good.
#1 tsp chopped fresh thyme to dried full
Much better than just tossing it.Īnd beginning with a whole bag of dry split peas yields a full bodied soup with the perfect consistency and texture.
#1 tsp chopped fresh thyme to dried plus
The bone of the ham and the meat adds so much flavor, plus it puts it to good use. Second a leftover meaty ham bone is that special ingredient that really flavors this soup.
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