Ham and split pea soup recipe. A very healthy and delicious vegetable and ham soup. In Holland, pea soup is so thick that croutons sit on top of it without sinking.
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Ham and Split Pea Soup Recipe
- 2 cups (500 ml) split dried peas, soaked overnight, drained
- 2 pounds (0.91 kg) ham bones
- 10 cups (2.5 L) chicken stock
- 1/2 cup cubed carrots
- 1 tablespoon white wine vinegar
- croutons, for serving
Place soaked peas, carrots, and ham bones in a large saucepan.
Pour chicken stock over. Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer for 2 hours (simmer an hour longer for a thicker soup). Cool.
Using a slotted spoon, remove the bones and transfer to a large bowl. Scrape the meat off, then return the ham to the soup. Stir in white wine vinegar.
Reheat the soup. Ladle into soup bowls. Serve accompanied by croutons.