Ham and Split Pea Soup

A great way to use up your leftover Christmas or Easter ham with this delicious and hearty soup.

Prep:  20 min.;  Cook: 1 hr. 20 min.  Serves 12 or more.

INSTRUCTIONS:

• 1 lb. dried split peas
• 1 ham hock (optional)
• 3 T. unsalted butter
• 1 c. finely chopped yellow onions
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped carrots
• 2 t. minced garlic
• 1 lb. cooked ham meat, chopped
• 1 t. salt
• 3/4 t. freshly ground black pepper
• 1/4 t. crushed red pepper flakes
• 1 T. Creole Seasoning
• 8 c. water
• 1 bay leaf
• 2 t. fresh thyme
• 4 T. chopped Hatch green chiles

INSTRUCTIONS:

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Puree in a high speed blender or with a boat motor handheld blender in the pot.  Add back in the chopped, reserved ham.  Adjust the seasoning, to taste, and serve immediately with fried onions, crackers, toasted bread or chips on top.  Garnish with a tablespoon of Hatch green chiles, chopped.