Ingredients

• 1 teaspoon butter
• 1 teaspoon olive oil
• 4 stalks celery , diced
• 0.5 large carrot , shredded
• 0.33 whites onion , diced
• salt to taste
• 3 cups split peas , rinsed
• 3 cloves garlic , thinly sliced
• 1 ham bone
• 5 cups chicken stock
• 2 cups water , or as needed
• 1 cup diced ham
• ground black pepper to taste

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter and oil in a stockpot or Dutch oven over medium-low heat. Add celery, carrot, onion, and salt; cook and stir until tender, about 5 minutes. Stir in peas and garlic.
3. 3 Nestle ham bone into the pot; add stock and diced ham. Add enough water so that liquid is about 1 1/2 inches from the top of the pot; bring to a boil.
4. 4 Reduce heat to low and cover. Simmer, stirring every 30 minutes and scraping the bottom of the pot, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim the surface for fat once every hour.
5. 5 Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through and season with salt and pepper.

Nutrition per serving