Name: Rick's Yummy Split Pea Soup with Ham
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Green split peas, rinsed - 1 (14 ounce) bag; Olive oil - 2 tablespoons; Finely chopped onion - 1 ½ cups; Finely chopped carrots - 1 ½ cups; Finely chopped celery - 1 cup; Minced garlic, or to taste - 1 teaspoon; Chicken broth, or more as needed, divided - 7 cups; Bay leaf, or more to taste - 1; Freshly ground black pepper - ½ teaspoon; Ground thyme - ¼ teaspoon; Smoked pork neck bones (such as Smithfield®) - 2 pounds; Cubed smoked ham (such as Carolina Pride®) - 10 ounces

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rick's Yummy Split Pea Soup with Ham

1. Green split peas, rinsed - 1 (14 ounce) bag

2. Olive oil - 2 tablespoons

3. Finely chopped onion - 1 ½ cups

4. Finely chopped carrots - 1 ½ cups

5. Finely chopped celery - 1 cup

6. Minced garlic, or to taste - 1 teaspoon

7. Chicken broth, or more as needed, divided - 7 cups

8. Bay leaf, or more to taste - 1

9. Freshly ground black pepper - ½ teaspoon

10. Ground thyme - ¼ teaspoon

11. Smoked pork neck bones (such as Smithfield®) - 2 pounds

12. Cubed smoked ham (such as Carolina Pride®) - 10 ounces

How to cook deliciously - Rick's Yummy Split Pea Soup with Ham

1. Stage

Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain.

2. Stage

Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.

3. Stage

Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.

4. Stage

Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.