Ingredients2 h 50 m servings 303
- Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
- Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.
Per Serving: 303 calories; 3.9 47.8 21.2 10 670 Full nutrition
ReviewsRead all reviews 13
I added 7 cups of liquid ( more water than broth). The ham that is on the ham bone was enough ham for the soup. So easy and delicious!
I loved this recipe! Don’t change a thing. I had to use a slow cooker because I was out all day and I might have added to much water because of the size of the pot. Consequently it was a tad thi...
i overdid the water in a large soup pot versus a dutch oven. because the ham bone was quite large.Still came out really good but next time will be better. Takes a good 2.5 hrs
Made it as written using a spiral cut ham bone. Didn’t add any salt due to the saltiness of the ham, and didn’t need it. Was absolutely delicious!
I added a diced red bell pepper for extra flavor and volume. Great tecipe!