Spring snow? That’s just Mother Nature encouraging you to use up that holiday ham bone before Easter. We’ve learned not to argue with her!
1 meaty ham bone
1 ½ cup diced ham
1 ½ lbs dried split peas
1 cup diced carrot
1 cup diced celery
1 large yellow onion, diced
4 cloves garlic, smashed and finely chopped
About 8 cups low sodium vegetable stock
2 tsp ground thyme
4 springs fresh thyme, leaves removed and chopped
4 bay leaves
Salt/pepper to taste
1 stick butter
Instapot Recipe: Sauté onion, celery, carrot in a stick of butter. Stir in garlic, both thymes and the dried split peas (note: you don’t need to soak these ahead of time.) Add in bay leaves. Carefully place your ham bone and diced ham in the Instapot. Cover ham bone with stock. Place on soup setting for 3 hours. When time is up, remove ham bone and bay leaves. Blend up half the soup with an immersion blender. Add salt and pepper to taste. Best served with garlic croutons!
Crockpot: Dump all ingredients in crockpot. Cook on high for 6-8 hours, checking halfway. Remove ham bone and bay leaves. Blend up half the soup using an immersion blender.
