Ham and Split Pea Soup with Lentils

Back by popular request Dinner Dates! It's been a busy year but with school winding down for Andria this blog will probably be slowly revived during the summer months.

Shanks for the Memories
Eat, Shrink and Be Merry by Janet and Great Podleski


Outta 10: 7.5/10

Comments and Substitutions: Instead of using a boned ham shank we used a boneless ham. It was just easier to cut and less messy. We cubed the ham after removing it from the soup. Still tasted great!

Recipe:

2 tsp olive oil
1 1/2 cups chopped onion
1 cup each chopped celery and chopped carrots
2 tsp minced garlic
1 tbsp minced fresh thyme, or 1 tsp dried
1.2 tsp dried oregano
7 cups chicken broth
1 whole meaty smoked ham shank or ham hock (About 2 lbs)
1 cup dry lentils, rinsed
1 cup dry green split peas, rinsed
2 bay leaves
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh parsley
1 tbsp balsamic vinegar
Salt to taste


1. Heat olive oil in a large non-stick soup pot over medium heat. Add onions, celery, carrots and garlic. Cook and stir until the vegetables begin to soften, about 6 mins. Add thyme and oregano and cook 1 more minute.

Simmering soup!

2. Add remaining ingredients except parsley, vinegar and salt. Bring soup to a boil. Reduce heat to low. Cover and simmer for an hour.

Cubing the ham.

3. Remove ham from soup. Puree hald the soup in a blender or food processor and return to put with remaining soup. Cover to keep hot. Cut meat from ham shank and return meat to pot. Discard bone. Stir in parsley and vinegar. Taste soup and add more pepper and salt if desired.

Finished soup. Yum!

Stay Hungry :D