Split pea soup is America’s favorite way to use up leftover ham for good reason. This soup is hearty, sticks to your ribs and exactly what I need on a cold/cool winter/fall night. Let this be a lesson to ye – never waste a good ham bone!… THIS. IS. COWBOiii FOOD! Cook awn… Adam
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Split Pea Soup…
2 tbsp Unsalted Butter (30g)
1 Yellow Onion, diced (320g)
5 Celery Stalks, diced (140g)
4 Medium Carrots, peeled diced (205g)
4 Garlic Cloves, minced (8g)
1/ 2 cup Dry Sherry Wine (125ml) *see note
1 lb Dried Split Peas (454g)
8 cups Chicken Stock (1893ml)
2 cups Ham, shredded or diced (260g) *see note
5 sprigs Fresh Thyme
2 Fresh Bay Leaves
Ham Bones – femur, shank and aiche *see note
Salt Pepper TT

TT to taste

*Feel free to use store-bought ham, or sub for fresh thick-cut bacon.
**Pork stock can be subbed for Chicken. Just make sure it’s “real” stock and has plenty of collagen.
***Sub Dry Sherry Wine for white wine, or Madeira wine.
****Whole ham bones are optional, but do make a big difference in the soups flavor. Ask your butcher for leftover bones, or sub out for a smoked ham hock.
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STUFF THAT I USE…
Kitchen Twine – https://amzn.to/2J59SJy
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MORE INFORMATION FOR YOU CURIOUS HUMANS…

Split Peas vs. Lentils…
https://www.thekitchn.com/whats-the-difference-between-split-peas-and-lentils-word-of-mouth-214986
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