Recipe courtesy of Darla Shine, author of Happy Housewives. Warm up with this comfort soup after a day of raking leaves or from a late afternoon game.
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- Sort and thoroughly rinse split peas in colander under cold running water. Place peas in stock pot or 4-or 6-quart Dutch oven. Add ham bone and 6 cups of water. Bring to boil; reduce heat. Cover and simmer for 30 minutes.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat. Sauté celery, onions, garlic. Cook over medium heat for 5-8 minutes, stirring occasionally.
- Add celery mixture to pea mixture in soup pot. Stir in 3 cups chicken broth, carrots, potatoes, salt and bay leaf. Bring to boil; reduce heat. Cover and simmer for 30-40 minutes or until peas are very soft and break apart when mixture is briskly stirred. Stir in ham the last 5 minutes of cooking.