Split Pea Ham Soup

Oh so tasty on a cold, windy night. This soup smells wonderful as it simmers away in the pot. The potatoes, carrots and celery along with garlic, onion and a touch of smoked paprika create the perfect combination for a stay-at-home and watch TV kind of night. Pair it with some fresh rolls and we are talking mmm…good!! Here is what you will need:

• 1 large ham bone or a large ham hock
• 1 large yellow onion, chopped
• 2 cloves garlic, finely chopped
• 3 medium carrots, chopped into bite-sized pieces
• 3 stalks celery, chopped
• 3 potatoes, peeled and diced
• 1 pound dried split green peas, rinsed
• 8 cups ham stock or chicken stock
• small bunch of parsley (I left this out – okay, I forgot to get it at the grocery store)
• 1 bay leaf
• 1/2 teaspoon smoked paprika
• olive oil (for frying onion)
• salt & pepper to taste (I did not add any salt as the ham was salty enough)

• In a large soup pot, saute the onions over medium heat in olive oil until translucent (about 4-5 minutes) add the chopped garlic and cook another minute (being careful to not let it get too dark). Add the peas, hocks, carrots, and celery.
• Tie the parsley and bay leaf together with kitchen string. Add the herb bundle, stock, paprika, and salt & pepper to taste. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) 30 minutes. 
• Stir in the potatoes and cook until soup is thick and peas have almost disintegrated, about 30 minutes more.
• Remove the pot from the heat, and remove the bone to a bowl to cool.
• Pull meat from ham bone and shred.
• Remove the herb bundle from the soup and discard.
• Add the shredded ham and heat the soup to a simmer.
• If needed, season with salt and pepper.
• Serve hot and grab a spoon!

Recipe from: errenskitchen.com