Hearty Ham and Split Pea Soup

My son is not really a fan of turkey- strange, but true. He does love ham- who doesn't? So for special occasions I will make both a ham and a turkey because the rest of our family loves turkey and all the trimmings. I typically buy a smoked bone-in ham big enough that we can have leftovers and then I can make delicious ham and split pea soup. This soup is creamy and smoky and the longer you boil the bone the smokier it gets. The soup gets its creaminess from pureed cannellini beans and potatoes. Cannellini beans are essentially white kidney beans.I have been adding beans to soups since my children were little and they never noticed a bean or a chickpea which they wouldn't otherwise touch!  They add a great creaminess and thicken up the soup without added dairy and cornstarches. Additional bonus of course is that they are excellent antioxidants, great source of protein and so many other essential nutrients! Trust me, if you puree them enough, they are undetectable and add another layer of earthiness to this dish.

You can freeze the bone in a larger freezer bag until ready to make soup. Leave lots of meat on the bone. I also take another chunk of ham and freeze that with the bone. So next time you make a bone-in ham don't throw away that bone!

When makings soup I always make a large batch as I love to have leftover soup. I use my large soup pot which holds 8 litres of liquid. I don't typically measure my liquid but usually add the stock so that the soup reaches about 5.5 litres. That is about 12 cups of stock. If you don't want that much soup, then add less of the stock and have some ready to go in case the soup gets too thick for your liking. Keep in mind that the soup will thicken up and some of the stock will be absorbed by the split peas and the potatoes. As always with Italian cooking, adding seasonings and ingredients are ad occhio (by eye) and quanto basta ( when it is enough to your liking). Seasonings and amounts of spices and ingredients are just guidelines for you. There are many variations to making this soup. Let your taste buds be your guide! 

Ingredients

• one ham bone
•  piece of ham cubed- about 2 cups altogether but more is definitely better😁 (QB)
• 2 cups dried yellow or green split peas - rinse and remove any stones
• 12 cups stock warming on stove
• 1 large onion diced
• 2 garlic cloves diced (QB)
• 4 carrots cubed
• 4 celery stalks cubed, finely chop leaves also if available
• 1 can of rinsed cannellini beans or 2 cups precooked(white kidney beans)
• 1-2 medium sized potatoes peeled and left whole
• 2 tsp thyme or 4 thyme sprigs (QB)
• 2 tsp Italian seasoning (QB)
• 3 bay leaves
• salt and pepper (QB)

Directions

1. Add about a tbsp of olive oil to bottom of pot and warm up. Medium temperature.
2. Add onions, garlic and saute for a few minutes.
3. Add carrots, celery and continue cooking until vegetables (soffritto) are sweating - about 5 minutes
4. Add ham bone, ham cubes, seasonings and cook for a few minutes and then add in peas.
5. Allow all ingredients to cook together for a few minutes. Stir constantly so peas do not stick to bottom of pot. 
6. Add chicken stock and bay leaves. 
7. Bring soup to a boil and then turn down so that soup continues at a simmer.
8. Add peeled boiled whole potatoes
9. Cover with lid.
10. Check seasonings after about half an hour and adjust to your liking. Add salt and pepper as well.
11. In a bowl add some stock and the cooked potatoes to the beans and puree with an immersion blender.
12. Add mixture to the soup.
13. The longer you cook the soup, the smokier and thicker it will become. I would recommend that you allow it to simmer for a minimum of one hour or more. I tend to let my soups simmer for a couple of hours on the stove and then turn it off. It will stay hot in the pot and when ready to eat, I quickly reheat. 
14. When ready, remove the ham bone. Pick off the meat, shred and return it to the soup.
15. Discard the bone.
16. Soup is ready!
17. Tastes great with some crusty garlic bread!

Buon Appetito!

Fatto con amore,

Elena 💜

instagram @mangia.con.elena