Check out this take on our classic Hurst’s HamPeas® and you will have yet another green dish to serve next St. Patrick’s Day… or any day for that matter.
*Note: This recipe has been submitted for this months My Legume Love Affair 9th Helping hosted by Mediterranean Cooking in Alaska. If anyone else would like to join in the cook-off, please check the links at the bottom of this post.
What you need:
- 1- Package Hurst’s HamPeas®
- 1- Cup chopped carrot
- 1- Cup chopped celery
- 1- Cup chopped onion
- 1- Cup chopped asparagus
- 2- Smoked ham shanks
- 3- Cloves chopped garlic
1. Place the green splits into a colander or sieve and rinse with cold water. Sort through the peas, checking for any debris that may be present and discard.
2. Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.
3. In a large soup pot over medium-high heat, saute the vegetables in 1-2 tablespoons of olive oil or butter. When they begin to soften and the onons turn translucent, add the split peas, ham shanks, and 10 cups of water.
4. Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.
5. Remove ham shanks and let rest until cool enough to handle. With a small carving or pairing knife, cut meat from bone and chop into bite sized chunks.
5. Reduce heat to low and puree mixture (without ham) using a submersion blender or food processor to desired consistency.
6. Add the ham chunks back into the pureed soup and then stir in Hurst’s smokey ham seasoning mixture.
7. Serve hot with a dollop of sour cream and some cracked black pepper. Tastes great in a sourdough bread bowl too!
*While making this, I stumbled upon Closet Cooking’s version of split pea soup. He uses some whole frozen peas for added texture at the end of preparation… I might have to try this next time.
*My Legume Love Affair is a monthly legume cook-off where bloggers everywhere submit their latest creations. It was all started by The Well-Seasoned Cook and if you want to participate going forward the schedule can be found on her blog HERE. Thanks!