Split Pea Soup with Ham Bone

This hearty, stick to your ribs pea soup was introduced in New England during the 19th Century by French Canadian millworkers. The slow cooking of split peas with vegetables and spices enhances the soup’s earthy flavour. Serve as a main with gluten free crusty bread or as a starter. Pea soup is particularly popular during the cold season because it is comforting, and lower in calories than other hearty soups.

Split peas are well known for their health benefits. They are high in fiber, protein many vitamins and minerals, and are low in fat. Including legumes such as split peas in your diet promotes good health

Ingredients

1 ½ cups dried split green peas
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
2 celery stalks, diced
1 tsp. dried thyme leaves
4 cups gluten free beef stock + 2 cups water
1 small gluten free ham bone (get one from your local butcher)
1 bay leaf
½ tsp. coarsely ground black pepper
½ tsp. sea salt
2 medium carrots, diced
2 garlic cloves, minced

Instructions

Soak peas in hot water for 10 minutes, then drain
In a large pot over medium heat sauté onions and celery in olive oil for 5 minutes
Stir in thyme, and then add beef stock, water, ham bone, bay leaf, black pepper and sea salt. Bring to boil, and then reduce heat to simmer, cover and cook for about 1 ½ hours, stirring occasionally. Add the carrots and garlic for last 15 minutes of cooking time
Remove the ham bone and cut off remaining ham into bite size pieces and return to soup. Discard bay leaf
Adjust seasoning, and if the soup is too thick add more water to desired consistency


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