The secret to an amazing split pea soup is the stock. Pea soup is best with a ham stock. You can either make the stock separate by simmering a ham bone in 10 cups of water overnight, or you can place the bone directly into the soup and remove the bone before blending.
- 8 cups ham stock
- 2 cups split peas
- 1 small onion
- 2 carrot
- 1 celery stalk
- 2 potatoes
- 2 c ham
- Salt and pepper to taste
Add all ingredients to a soup pot. Bring to boil.
Reduce heat and simmer for 20-30 minutes for peas, potatoes, and carrots to soften.
Using a handheld mixer or blender, puree the soup to desired chunkiness.