Ingredients

The following ingredients have 9 Servings
  • 2 cups dried split peas (rinsed and drained)
  • 10 cups water
  • 3 tablespoons chicken bouillon
  • 2 bay leaves
  • 2 onions (chopped (3-4 cups))
  • 2-4 cloves garlic (minced)
  • 3 stalks celery (chopped (about 2 cups))
  • 3-4 medium carrots (chopped (2 cups))
  • 1.5 pounds smoked ham (still on the bone, or a 1.25 lb ham steak*)
  • 1/4 teaspoon chipotle chile powder (or to taste)
  • 1/4 teaspoon dried thyme (or to taste)
  • salt and pepper (to taste)
  • 6 ounces smoked Gouda (chopped into cubes or shaved)

Instruction

  • Rinse and sort the peas, then add to a large stock pot with 10 cups of water. Add 3 tablespoons chicken bouillon (I like the Better Than Bouillon brand). Turn the heat to high and boil for 2 minutes. Add the bay leaves, onions, garlic, celery, carrots, ham bone, and chipotle powder. Bring to a boil again, then reduce to a low simmer.
  • Simmer for at least an hour and a half, or until the vegetables are soft and the soup is at a consistency you like. If the ham is still on the bone, remove from the soup and chop, discarding the bone. Return the meat to the pot.
  • Salt and pepper to taste. Taste it first; remember, ham is very salty. You might not need any.
  • Remove soup from heat. Dice the smoked Gouda into bite-size cubes, or use a vegetable peeler to shave it. Add the cheese to the hot soup and stir. Alternatively, you can add the cheese to each individual bowl.