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Apr 2, 2023 · Add the split peas, thyme, salt, and pepper. Stir everything together! Add the bay leaf, ham bone, chicken broth, and water. Bring everything to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes. Don’t forget to stir occasionally, until the soup is slightly thickened. Add the diced ham.
Apr 18, 2022 · Stove Top. Add the uncleaned/meaty ham bone to a large soup pot along with the rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme. Add the water and bring it to a boil, then reduce to a simmer, with the lid slightly cracked. Let the soup simmer for 2.5 hours or until desired thickness is obtained.
Aug 9, 2023 · Stir everything together to combine the flavors. Add Ham Bone and Peas: Place the ham bone back into the pot along with the soaked split peas. Stir everything together to combine the flavors. Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours.
Jan 15, 2024 · Reduce heat to medium and simmer stock for 3 hours. Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup. 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. Skim off fat and pour stock into a slow cooker.
Nov 15, 2017 · Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened. Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Turn off the "sauté" function. Cover pressure cooker and set to manual, high pressure for 15 minutes.
Feb 14, 2021 · Next carefully place in the hambone. Simmer: Bring to a boil and simmer uncovered for 60-90 minutes stirring occasionally. Cook until the peas split and soup has thickened. Shred: Remove the hambone and shred the ham. Add it back to the soup. Add salt and pepper and thyme. Garnish with additional ham if needed.
May 14, 2024 · 2. Heat the olive oil in a large Dutch oven or soup pot until it shimmers. Add the mirepoix of vegetables (carrots, celery, onions and garlic) with ½ teaspoon of salt and saute until the vegetables are tender and fragrant and the celery and onion are slightly translucent. 3. Add the ham bone to the pot. 4.
