split pea and ham soup

How To Make split pea and ham soup

• Step 1
  Make a bouquet garni by placing basil & thyme leaves with the bay leaf in a sachet or cheesecloth. Tie the bag shut or if using cheesecloth, use kitchen twine and set aside.
• Step 2
  In a Dutch oven over medium heat, add butter. When melted, add onion, carrot and celery; season with freshly ground black pepper. Cook until vegetables are softened, about 5 to 7 minutes. Add garlic and sauté for 1 minute. If using dried basil and thyme, add them along with the garlic.
• Step 3
  Add split peas, ham, chicken & vegetable broth, lemon juice, and the bouquet garni; stir well and bring to a boil. Reduce heat to medium and simmer for 1 ½ hours, flipping ham every 15 minutes and stirring occasionally.
• Step 4
  Half way through cooking, reduce the heat to medium-low and stir often. Carefully remove ham and place it on a cutting board. Remove the skin, fat and bone; discard them. Cut meat into small pieces and return to the soup. Cook for the remaining time.
• Step 5
  Ten minutes before the end of cooking, taste and adjust if necessary; it might need more pepper and salt. Just before serving, remove the sachet and discard it. Makes 6 to 8 servings
• Step 6
  Note: Add more broth if it gets too thick.
• Step 7
  To view this recipe on YouTube, click on this link >>>> https://youtu.be/VRAdv94gKpY
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!