Old Fashioned Split Pea Soup

Recipe shared by COOK WITH SUSAN

My notes to you…
I cut my potatoes and carrots very small, wanting them to break down and add body to the soup. However, if you like chunky split pea soup you can cut them larger.  This soup will thicken as it cools. If it gets too thick, add chicken broth to get your desired consistency.

The ham shanks that I have seen lately have very little meat on them and after a couple of hours of stewing the meat gets stringy. Don’t get me wrong, I chop what’s there and add it to my soup but I also add about 1 cup of chopped ham after its done cooking to give it a more tender haminess.

This soup freezes well and I usually freeze it in individual portions.

Split Pea Soup with Ham

1          pound            split peas (2 ¼ cups)
8          cups               water
1          med.              ham shank
1          whole             bay leaf
1          tsp.                 kosher salt
½         tsp.                 black pepper
1          med.               carrot, diced small
1          med.               potato, diced small
1          med.               onion, chopped small
2          stalks              celery-leafy tops too, chopped small
2          cloves             garlic, minced
1          cup                 chopped ham

In a large stock pot, add about 1 -2 Tbsp. oil and sauté onion, celery, garlic until soft and fragrant.

Add water, split peas, ham shank, bay leaf, carrot, potato, salt and pepper. Bring to a boil, lower heat and let simmer covered for 1 ½ - 2 hours.

Remove ham bone and cut away the meat, give it a rough chop and add it back to the soup. Stir in chopped ham.