Rick's Yummy Split Pea Soup with Ham Popular Recipes

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Rick's Yummy Split Pea Soup with Ham

"I created this recipe after I did not have a ham bone laying round and was without a doubt wanting a few right break up pea soup. Serve a hot bowl of this soup with a pleasing crusty bread of your preference. I did no longer add any salt to this recipe because of the ham, however you may add salt as needed."

Ingredients :

1 (14 ounce) bag inexperienced break up peas, rinsed
2 tablespoons olive oil
1 1/2 cups finely chopped onion
1 half of cups finely chopped carrots
1 cup finely chopped celery
1 teaspoon minced garlic, or to taste
7 cups fowl broth, or extra as wanted, divided
1 bay leaf, or extra to flavor
half of teaspoon freshly floor black pepper
1/four teaspoon floor thyme
2 pounds smoked beef neck bones (which include Smithfield®)
10 oz. Cubed smoked ham (which include Carolina Pride®)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 5H45M

Place the cut up peas right into a huge box and cover with numerous inches of cool water; permit stand for at least three hours. Rinse peas until the water runs clean; drain.
Heat olive oil in a large skillet over medium-excessive heat. Saute onion, carrots, and celery in warm oil until soft, eight to twelve mins. Add garlic and saute until fragrant, about 1 minute.
Combine peas, onion combination, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into bird broth combination, including extra fowl broth as important to cowl bones absolutely. Bring mixture to a boil, reduce warmth to medium-low, cowl the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.
Stir cubed ham into soup. When neck bones are cool sufficient to deal with, cast off remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated via, approximately five minutes.

Notes :

If mixture is too thick upload some greater chicken stock. If it is too thin, simmer with cover off until desired consistency is reached.
Also, if you need the mixture to be easy: whilst you cast off the neck bones, it is the time to get out the boat motor (or blender) and puree the soup.

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