Split Pea Soup with Homemade Ham Bone Stock

This split pea soup is a family recipe that I added a few tweaks to. We always make this after Easter with our leftover ham bone. Simple and delicious!

Step: 1

Combine water, 1/2 pound baby carrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.

Step: 2

Remove 1 1/2 to 2 cups of the ham meat from the bone, dice, and set aside for use in the 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.

Step: 3

Skim off fat and pour stock into a slow cooker.

Step: 4

Melt butter in a saucepan and add sliced baby carrots, red onion, and 3 cloves diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.

Step: 5

Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt. Stir. Cook on High until soup is thickened, 5 to 6 hours.

Step: 6

Transfer about 1/3 of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return puree to the slow cooker and stir.

Per Serving: 322 calories; protein 16.5g; carbohydrates 55.7g; fat 2.4g; cholesterol 3.8mg; sodium 1637.3mg.

The word “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.