Split Pea Soup
This Split Pea Soup is super-easy, hearty, and budget-friendly!
Servings: 6
Equipment
- Large Dutch Oven
Ingredients
- 1 14 oz bag dried split peas
- 1 hambone
- 1 32 oz carton chicken broth
- seasoning to taste (Cavender's Greek Seasoning, Nature's Seasons by Morton, garlic powder)
- 2-3 carrots peeled and cut
- ½ sweet onion chopped
- 1-2 celery stalks chopped, (optional)
- 1 small potato peeled and chopped (optional)
Instructions
- Soak peas overnight in cold water. Then drain the peas.
- Place Dutch oven on medium heat. Add the hambone and heat it for a couple minutes.
- Add peas to the Dutch oven and pour in chicken broth until peas are covered. (It's alright if the hambone sticks out of the broth a bit.)
- Bring the peas to a boil, then reduce heat to simmer.
- Add seasoning and cook peas until they soften, anywhere from 1-3 hours, stirring occasionally.
- Carefully remove the hambone from the peas. Cut off small pieces of ham (if there is any) and add them back to the peas.
- Add vegetables to the pot and cook until the vegetables are done.
- Serve hot with bread or a sandwich. Refrigerate or freeze leftovers.
