Spicy Split Pea Soup

Author: Anita

Prep time: 20 mins

Cook time: 6 hours

Total time: 6 hours 20 mins

Serves: 10 servings

Ingredients

¼ cup unsalted butter

2 cups chopped onion

1 cup diced carrot

1 cup diced celery

¼ tsp salt + additional to taste

½ tsp freshly-ground black pepper + additional to taste

2 cloves garlic, minced

1 pound dried split peas, rinsed and sorted

1 meaty ham bone

2 large bay leaves

1 tsp thyme

6 cups chicken stock

2 cups water

2 cups diced ham

1 cup diced medium hot green chile

1 tsp ground cumin

Instructions

In inner slow cooker pot or skillet, melt butter. Add onion, carrot, celery, salt and pepper. Cook until vegetables are softened and just beginning to brown, 5 to 8 minutes. Add garlic and cook for 1 minute, until aromatic.

Transfer into slow cooker, and stir in split peas. Add ham bone, bay leaves, and thyme. Stir in chicken stock and water.

Cook on low for 6 hours or overnight, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Long slow cooking pulls the maximum flavor from the ham bone.)

Remove ham bone and add diced ham, green chiles, and cumin.

Remove meat attached to the bone and dice, removing fat. Add in to the soup.

Adjust seasonings and serve.

Enjoy!

The soup can be stored, tightly-covered, in the refrigerator for 3 days, or frozen for several months.

When reheating (to 160 degrees F), add additional stock or water to thin the soup, if needed.

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