Split Pea Soup With Ham
OtherNon-vegetarian9600 min
This hearty soup is a definite go-to when the weather is chilly and blustery and you need something to warm your soul. Sweet carrots, salty ham, and tangy ale balance the earthy flavor of split peas perfectly.
Ingredients
- 2 tablespoons butter
- 2 medium onions (finely chopped)
- 2 medium carrots (trimmed, peeled, and finely chopped)
- 2 stalks celery (trimmed and finely chopped)
- 1 medium potato (peeled and chopped)
- 2 smoked ham hocks (about 1 1/4 pounds)
- 1 package (12 ounces) green split peas (rinsed and sorted)
- 1 can bottle (12 ounces) beer (or ale)
- 6 to 8 cups water
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon salt (or to taste)
Directions
- In a large 6 to 8-quart pot, heat the butter over medium heat until melted. Add the onions, carrots, and celery and cook, stirring often, until the vegetables are beginning to soften, about 5 to 7 minutes.
- Add the potato, ham hocks, split peas, beer, water, thyme, and Dijon mustard and stir well. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered and stirring occasionally, until the ham and peas are very tender, about 2 to 2 1/2 hours.
- Remove the pot from the heat. Transfer the ham hocks to a large plate and let cool. When cool enough to handle, remove and discard the bones and skin, and cut the meat into bite-size chunks. Return the meat to the pot.
- Stir the vinegar into the soup and season to taste with salt. Reheat the soup over low heat, stir occasionally, and serve with some crusty bread.
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