Rick's Hearty Split Pea and Ham Soup

1. 1

   Place the split peas in a large container and cover them with several inches of cool water; let them sit for at least 3 hours.

2. 2

   Rinse the peas until the water runs clear; drain.

3. 3

   Heat olive oil in a large skillet over medium-high heat.

4. 4

   Sauté the onion, carrots, and celery in the hot oil until soft, 8 to 12 minutes.

5. 5

   Add the garlic and sauté until fragrant, about 1 minute.

6. 6

   Combine the peas, the onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme in a large pot.

7. 7

   Stir the neck bones into the chicken broth mixture, adding more chicken broth if needed to fully cover the bones.

8. 8

   Bring the mixture to a boil, reduce the heat to medium-low, cover the pot, and simmer until the peas have broken down and the meat is falling off the bones, 2 to 3 hours.

9. 9

   Transfer the bones to a plate to cool.

10. 10

    Stir the cubed ham into the soup.

11. 11

    When the neck bones are cool enough to handle, remove the remaining meat from the bones; discard the bones and stir the meat into the soup.

12. 12

    Continue simmering until the ham and meat are heated through, about 5 minutes.

• Calories 570.46 kcal High
• Protein 48.72 g Good Source
• Carbs 43.12 g Moderate
• Total Fat 23.95 g High
• Saturated Fat 5.86 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 135.27 mg High
• Sodium 1406.37 mg High
• Fiber 19.53 g Good Source
• Sugar 5.96 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 78.27 mg Low Source
• Iron 2.88 mg Moderate
• Potassium 631.62 mg Moderate
• Vitamin A 28.93 mcg_rae Low Source
• Vitamin C 5.24 mg Low Source
• Vitamin D 0.05 mcg Low Source

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

• Celery
• Garlic 🧄
• Onions 🧅