Split Pea Soup with Homemade Ham Bone Stock
Description
This split pea soup with ham stock is delicious, with a rich stock of onion, carrots, celery, garlic, and bay leaves — the perfect post-Easter meal!
Ingredients
•
10 cups water, or more as needed
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1 meaty ham bone
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1/2 pound baby carrots
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1/2 pound celery stalks, cut in thirds
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1 large overripe tomato, punctured with a knife
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1 large onion, peeled and quartered
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3 cloves garlic, diced
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2 bay leaves
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1 tablespoon butter
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1/2 pound baby carrots, thinly sliced
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1 red onion, chopped
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3 cloves garlic, diced
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1 cup dry white wine
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1 pound split peas, picked over
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2 russet potatoes, peeled and cut into 1-inch cubes
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2 (1 5/12 ounce) packages sazon seasoning (such as Goya®)
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2 teaspoons ground pepper, or more to taste
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sea salt to taste
Directions
1
Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.
2
Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
3
Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
4
Skim off fat and pour stock into a slow cooker.
5
Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
6
Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.
7
Cook on High until soup is thickened, 5 to 6 hours.
8
Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.