Ingredients for - Split Pea Soup with Homemade Ham Bone Stock
How to cook deliciously - Split Pea Soup with Homemade Ham Bone Stock
1. Stage
Make stock: Combine water, baby carrots, celery, tomato, quartered onion, ham bone, garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.
2. Stage
Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
3. Stage
Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
4. Stage
Skim off fat and pour stock into a slow cooker.
5. Stage
Make soup: Melt butter in a saucepan and add sliced baby carrots, red onion, and diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
6. Stage
Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt; stir well.
7. Stage
Cook on High until soup is thickened, 5 to 6 hours.
8. Stage
Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.
