Ingredients
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1 teaspoon butter
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1 teaspoon olive oil
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4 stalks celery, diced
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½ large carrot, shredded
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⅓ white onion, diced
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salt to taste
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3 cups split peas, rinsed
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3 cloves garlic, thinly sliced
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1 ham bone
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5 cups chicken stock
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2 cups water, or as needed
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1 cup diced ham
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ground black pepper to taste
Directions
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Gather the ingredients.
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Melt butter and oil in a stockpot or Dutch oven over medium-low heat. Add celery, carrot, onion, and salt; cook and stir until tender, about 5 minutes. Stir in peas and garlic.
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Nestle ham bone into the pot; add stock and diced ham. Add enough water so that liquid is about 1 1/2 inches from the top of the pot; bring to a boil.
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Reduce heat to low and cover. Simmer, stirring every 30 minutes and scraping the bottom of the pot, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim the surface for fat once every hour.
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Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through and season with salt and pepper.
Nutrition Facts (per serving)
| 207 | Calories |
| 5g | Fat |
| 23g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 207 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 6% |
| Cholesterol 27mg | 9% |
| Sodium 571mg | 25% |
| Total Carbohydrate 23g | 9% |
| Dietary Fiber 7g | 24% |
| Total Sugars 6g | |
| Protein 18g | 35% |
| Vitamin C 2mg | 2% |
| Calcium 33mg | 3% |
| Iron 2mg | 9% |
| Potassium 627mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
