Split Pea Soup With Ham And Carrots
Olivia Luz
Stir in onion celery and sliced garlic.
Step 2 mix in ham bay leaf and split peas. 2 smoked ham hocks. 1 package 16 ounces dried green split peas. 2 medium carrots halved lengthwise and thinly sliced.
Season with salt and pepper. Cover and simmer for 2 hours stirring occasionally. Return any good ham meat to the pot and bring back to a boil. In a large slow cooker combine the ham bone split peas celery onion and thyme sprigs.
Bring to a boil. Add peas and cover with enough water to completely submerge all ingredients by a couple inches. Add onion carrots celery and thyme. Put olive oil and butter in large pot and warm on medium heat until butter has melted.
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The spruce zorica lakonic. In a large pot heat oil add onions celery carrots potatoes and carrot saute for 5 minutes add garlic oregano bay leaf salt pepper ham bone stir 1 minute. Add the water cover and cook on high for 7 hours stirring occasionally. Reduce to a simmer.
Put the water split peas uncleaned ham bone in a large soup pot and bring to a boil. Set aside ham bone until cool enough to handle. Step 2 transfer the ham bone to a. Stir in the remaining ingredients.
Step 2 add the onion garlic and ground black pepper and allow to simmer for 1 hour. Add all remaining ingredients except for the potato. In a dutch oven add the peas water and ham bone. Add minced garlic and cook for an additional minute.
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1 celery rib thinly sliced. Bring to a boil. Cook until vegetables begin to soften 5 to 8 minutes. Add ham bone to the peas along with chopped onion bay leaf garlic powder marjoram thyme and pepper and bring the soup to a boil.
Add carrots onions and celery and cook until onions are translucent. 1 medium onion chopped. The spruce zorica lakonic. Let the soup simmer for several hours with the lid cracked just slightly.
The spruce zorica lakonic. 1 2 teaspoon garlic salt.
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