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 b...
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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.