Yellow Split Pea & Ham Soup

It's thick and creamy and full of flavors!  I love cooking a spiral ham because then I have a reason to use the bone and some of the meat the next day to make this soup!  I use a #9 cast iron dutch oven for this one and let it simmer for hours on the stovetop.  


> 1 ham bone or ham hock

> 2 Tbsp butter

> 2 carrots pealed and diced

> 1 celery stalk diced

> 1 onion diced

> 2 cups dried yellow split peas (rinsed)

> 1 bay leaf

> 1 tsp dried savory

> 1 tsp dried thyme

> 1 tsp liquid smoke

> 4 cups chicken broth

> 3 cups water

>  salt & pepper to taste


(If using a ham hock trim off skin)  

In a large dutch oven over med heat melt butter.

Add onions, celery and carrots and saute about 10 mins until soft.

Add in split peas, bay leaf, savory and thyme and continue to saute for 2 or 3 mins.

Stir in the 4 cups of chicken broth, the water and the liquid smoke and stir.

Add in the ham bone or ham hock and bring to a boil.

Reduce heat, cover and simmer for 2 to 3 hours stirring occasionally or until peas are very soft.

Remove bay leaf and ham bone.

(At this stage i take a whisk to the soup.  It breaks up the peas really nice and creates the thickness.  Sometimes I will add some cornstarch if the soup seems thin just to thicken it up)

I hope you love this as much as I do!!  And be sure to use the liquid's a game changer!

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