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water ham bone peas carrots onions celery bay leaves packets packets goya sazon seasoning beef base salt black peppercorns thyme
Viewed: 75 - Published at: 4 years agoIngredients
- 12 cups water
- 1 large ham bone
- 20 ounces dried split peas
- 2 large carrots, peeled and diced small
- 2 medium onions, chopped small
- 3 large celery ribs, include leaves, chop small
- 2 large bay leaves
- 2 (1/4 ounce) packets Goya ham seasoning
- 2 (1/4 ounce) packets goya sazon seasoning
- 2 teaspoons beef base
- 1 teaspoon salt
- 1/4 teaspoon black peppercorns, crushed
- 1 pinch dried thyme
Method
- Rinse peas well in cold water and add to a large cooking pot.
- Measure 12 cups of water and add to cooking pot.
- Bring to boil, remove from heat, cover and let sit for 1 hour.
- Return to stove and bring back to boil.
- Add ham bone, carrots, onions, celery, bay leafs, beef base, Goya ham and Goya Sazon seasoning, salt, peppercorns and dried thyme.
- Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
- Remove ham bone and cut off any remaining ham, cut into bite size pieces.
- Use an immersion blender to puree the soup.
- Add ham back to soup.
- Discard ham bone.
- If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
- Remove bay leaf and discard.
- Adjust seasonings to taste.
- If soup is too thick, add more water to your desired consistency.
