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.