Smoky Split Pea & Ham Soup
Sharing a recipe that guests and family seem to enjoy. Smoked ham can come from a supermarket or the product of a hog hunt.
Serves 5: 1½ cups per serving
Stove top: 8 quart stock pot
Prep Time: Approximately 20 minutes
Cooking time: 1 to 1.5 Hours
Ingredients:
5 cups fat-free, low-sodium vegetable broth.
1 pound dried green split peas
4 medium carrots, chopped
2 medium ribs of celery, chopped
1 medium onion, diced
1 pound fresh whole white mushrooms
1 pound Yukon Gold potatoes
2 teaspoons ground cumin
2 teaspoons minced chipotle pepper packed in adobo sauce
2 tablespoons of minced garlic
½ teaspoon Kosher salt
¼ teaspoon pepper
1/3 cup white wine
Instructions:
– Place split peas in a pot, cover with 2″ of water and let it soak overnight. Alternative – Place split peas in a pot, cover with 2″ of water, bring to a boil for two minutes, remove from heat and let stand for one hour.
– Immediately add parboiled carrots, celery and potatoes. Add onion and mushrooms raw.
– Let simmer for 1 to 1.5 hours, peas cooked to consistency preferred.
– While stock is cooking, place one to one and one-half pounds of ham into a preheated skillet and stir fry at a moderate temperature to brown. When browned, add 1/3 cup of white wine and continue to stir until wine has been absorbed or evaporated. Stir into stock and continue to simmer until done.
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