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
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