Wisconsin winters, cold and snowy. We like it, but sometimes we need a little assistance taking the chill off when we get inside the house. A piping hot bowl of soup always hits the spot on a cold Wisconsin winter day.
Temps are predicted to dip below zero the weekend of New Years. Perfect timing.
R Dubs mom Jan sent us home with a ham bone after Thanksgiving. It’s been in the freezer looking for an opportunity to be cooked for a month. Today is the day!
Today’s soup – Split Pea with Ham.
2 tbls Olive Oil
1 medium sized onion – chopped
2 medium leeks, pale green parts only – chopped
2 celery stalks – chopped
4 garlic cloves – chopped
2 Yukon Gold potatoes, unpeeled – cut into small pieces
1 cup ham – chopped
1 ham bone
6 sprigs thyme
2 bay leaves
2 cups split peas
2 tbls Worcestershire sauce
Sour cream and croutons for serving (optional)
Heat oil in a large stock pot over medium heat. Add onions, leeks, celery, garlic season with salt and pepper. Cook for 10-12 minutes stirring occasionally until veggies are soft.
Add ham and potatoes. Cook until potatoes are just softened, 8-10 minutes. Stir occasionally.
Add ham bone, thyme sprigs, bay leaves and split peas. Add water to cover. Bring to boil, then reduce to simmer for 90 to 120 minutes until peas are very soft and falling apart.
Remove the ham bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with salt and pepper as needed. (Ours didn’t need added seasoning!)