Green Split Pea Soup with Ham Bone

1. 1

   Gather the ingredients.

2. 2

   Melt the butter and oil in a stockpot or Dutch oven over medium-low heat. Add the celery, carrot, onion, and salt; cook and stir until tender, about 5 minutes. Stir in the peas and garlic.

3. 3

   Nestle the ham bone into the pot; add the stock and diced ham. Add enough water so the liquid sits about 1 1/2 inches below the top of the pot; bring to a boil.

4. 4

   Reduce the heat to low and cover. Simmer, stirring every 30 minutes and scraping the bottom of the pot, until the peas are mostly broken down, about 2 1/2 hours. Turn the ham bone and skim the surface for fat once every hour.

5. 5

   Remove the ham bone from the pot and set it on a cutting board until cool enough to handle. Remove any meat from the bones and cut it into bite-sized pieces; stir into the soup until warmed through and season with salt and pepper.

• Calories 1415.28 kcal High
• Protein 196.89 g Good Source
• Carbs 67.84 g Moderate
• Total Fat 43.01 g High
• Saturated Fat 14.86 g High
• Trans Fat 0.35 g High
• Cholesterol 609.89 mg High
• Sodium 14018.13 mg High
• Fiber 30.25 g Good Source
• Sugar 17.49 g High
• Added Sugar 2.45 g Low Source
• Calcium 239.38 mg Moderate
• Iron 14.86 mg Good Source
• Potassium 3666.88 mg Good Source
• Vitamin A 541.18 mcg_rae Good Source
• Vitamin C 13.11 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅