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Split Pea Soup with Homemade Ham Bone Stock
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Prep Time:
30 minutes
Cook Time:
500 minutes
Total Time:
590 minutes
Delicious split pea soup with savory ham stock, infused with aromatic vegetables and bay leaves. Perfect for a comforting post-Easter meal.
Ingredients:
  • 10 cups water, or more as needed
  • 1 meaty ham bone
  • 0.5 pound baby carrots
  • 0.5 pound celery stalks, cut in thirds
  • 1 large overripe tomato, punctured with a knife
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, diced
  • 2 bay leaves
  • 1 tablespoon butter
  • 0.5 pound baby carrots, thinly sliced
  • 1 red onion, chopped
  • 1 cup dry white wine
  • 1 pound split peas, picked over
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • 2 (1.41 ounce) packages sazon seasoning (such as Goya®)
  • 2 teaspoons ground pepper, or more to taste
  • sea salt to taste
Instructions:
  • Create a flavorful stock by placing water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil, then simmer over medium heat for 3 hours to develop rich flavors.
  • Dice 1 1/2 to 2 cups of ham meat removed from the bone and keep it aside for the soup.
  • Strain stock to remove solids, then chill in a covered container until fat solidifies on the surface, 1 to 3 hours.
  • Remove excess fat from the surface of the liquid, then transfer the stock into a slow cooker.
  • In a large saucepan, melt butter over medium heat. Sauté baby carrots, red onion, and garlic in the butter until browned, about 7-8 minutes. Deglaze the pan with wine, scraping up the browned bits with a wooden spoon. Transfer everything to the slow cooker.
  • After rinsing and draining the split peas, transfer them to the slow cooker along with the reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt. Mix everything together thoroughly.
  • Simmer on High for 5 to 6 hours until soup is thickened.
  • Scoop one-third of the soup into a blender. Secure the lid with a potholder, pulse a few times, then blend until smooth. Pour the purée back into the slow cooker and mix well.

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