 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
|
I made this without the ham, and it's still very tasty. The barbecue sauce adds a lot of flavor and is the secret ingredient. I also used half chicken broth for extra flavor instead of all water. Recipe courtesy of . Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 stalks celery, chopped |
2 carrots, chopped |
3 garlic cloves, minced |
1 lb split peas |
10 cups water |
1 ham bone or 1 ham hock |
2 medium potatoes, peeled and chopped |
1 teaspoon salt |
1/4 cup barbecue sauce or 1/4 cup sherry wine |
Directions:
1. Heat oil in a Dutch oven.
2. Add onion, celery, carrots, and garlic.
3. Saute 5 minutes.
4. Add split peas, water, and ham bone.
5. Bring to a boil.
6. Reduce heat and simmer 1 hour.
7. Add potatoes and simmer another 30 minutes.
8. Remove ham bone from soup, pull meat off bone, and set aside.
9. Discard bone.
10. Using an immersion blender, puree soup.
11. Add meat, salt, and barbecue sauce.
12. Serve with crushed pita or corn chips.
|
|