It’s winter time and you know what that means..
Soups on!
I mean what better way to take the edge off the cold weather is there but soup, glorious soup..
An this one is something special, one of those stick to your bones soups.
Thick, hearty and oh so filling.
Mixing split green peas with my favorite red lentils and bone broth with ultra lean low sodium ham makes for a high protein, high fiber and healthy concoction you can eat all week..
Or freeze a little like I do too save it for the future..
So get the soup pot on the stove and try it for yourself today, it won’t disappoint..
“Split Pea Soup” with “Ham Steak”
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 medium red onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2-3 garlic cloves, chopped
2 ham steaks (I used 98% lean low sodium ham)
2 teaspoons dried thyme
1 teaspoon dried oregano
1-2 tablespoons “better then bouillon”, chicken
1 bay leaves
2 pounds green split peas
2 cups split red lentils
12+ cups chicken bone broth
2-4 cups of water
Himalayan pink salt & black pepper to taste
Optional Ingredients:
2 Yukon Gold potatoes, cut into small pieces
Sour cream and croutons (for serving)
Fresh parsley or chives for garnish.
Replace Chicken Bone Broth with a Vegan/Vegetarian alternative if desired.
Leave out Ham if Vegan/Vegetarian
Directions:
Heat oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes.
Add potatoes (if using). Cook, stirring occasionally, until potatoes are just softened, 8–10 minutes.
Add butter, thyme, oregano, bay leaves, split peas and red lentils.
Toss and coat split peas & split red lentils. Then add bone broth, better then bouillon and water. Bring to a boil, reduce heat, and simmer, uncovered.
Pan sear 2 lean low sodium ham steaks till lightly browned on both sides then add them to the pot, whole & uncut.
Continue to simmer until peas & lentils are very soft and falling apart, 1 1/2 to 2 hours..
Remove the ham steaks gently and bay leaf from soup. Process some soup with an immersion blender if necessary (I didn’t need to but you may) then dice the two whole ham steaks (they’ll shred slightly and you can remove the outer skin if desired while cutting them if you prefer) then add all the ham to the pot..
Then season with salt and pepper to desired taste & continue cooking to desired thickness or to thin add additional chicken bone broth or water to thin.
Serve soup with sour cream and croutons, with a sprinkle of fresh chopped parsley or chives if desired.