SPLIT PEA AND HAM SOUP WITH POTATOES RECIPES

Steps:

• Wash the peas and drain.
• In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.
• Add the peas, carrots, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.
• Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.
• Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.
• Remove ham hock, discard the skin and boned and serve with ham.

Steps:

• In a large pot over medium heat, cook bacon until golden, 6 to 8 minutes. Transfer bacon to a plate and keep the fat in the pot. Add carrots and thyme and cook until golden and tender, about 7 minutes. Transfer to a plate.
• Add onion, celery, garlic, salt, pepper, coriander, nutmeg, and paprika and cook until softened, about 8 minutes. Add split peas, 5 cups broth, and ham bone and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until peas fall apart, about 45 minutes.
• When peas are tender, remove from heat, and remove ham bone. Stir in remaining broth and use an immersion blender to purée soup, if desired. Return pot to medium heat, stir in cooked carrots and ham, and simmer until warmed through.
• Top with cooked bacon before serving.