Split Pea and Ham Soup
"I made this without the ham, and it's still very tasty. The barbecue sauce adds a lot of flavor and is the secret ingredient. I also used half chicken broth for extra flavor instead of all water. Recipe courtesy of www.relish.com."
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 lb split peas
- 10 cups water
- 1 ham bone or 1 ham hock
- 2 medium potatoes, peeled and chopped
- 1 teaspoon salt
- 1⁄4 cup barbecue sauce or 1/4 cup sherry wine
directions
- Heat oil in a Dutch oven.
- Add onion, celery, carrots, and garlic.
- Saute 5 minutes.
- Add split peas, water, and ham bone.
- Bring to a boil.
- Reduce heat and simmer 1 hour.
- Add potatoes and simmer another 30 minutes.
- Remove ham bone from soup, pull meat off bone, and set aside.
- Discard bone.
- Using an immersion blender, puree soup.
- Add meat, salt, and barbecue sauce.
- Serve with crushed pita or corn chips.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
