❇ Recipe KITTENCAL'S PEA SOUP WITH HAM BONE (CROCK POT OR STOVE TOP)

This easy KITTENCAL'S PEA SOUP WITH HAM BONE (CROCK POT OR STOVE TOP) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 large onion, finely chopped 1 -2 tablespoon minced fresh garlic (or to taste) 3 tablespoons oil (not olive oil) 1 (16 ounce) bag dried split green peas 1 ham bone (make certain that the bone has a fair amount of meat on it) 4 (14 ounce) cans chicken broth 3 cups water (for a very thick soup use only 2 cups water, you can always add in more water during cooking) salt & freshly ground black pepper (I use seasoned salt) 2 -3 medium carrots, peeled and finely diced 1 large bay leaf 1 cup frozen peas (optional, add in towards the end of cooking and heat through) 1 cup cooked rice (or to taste) whipping cream (optional)

DIRECTIONS

In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes). Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking). Add in pepper to taste. Remove the ham bone and bay leaf. At this point the soup can be pureed if desired. When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side. Add in rice and stir until heated through. Ladle into serving bowls, and drizzle with whipped cream if desired.

by: Kittencalrecipezazz