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Ingredients
Stock:
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10 cups water, or more as needed
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1 meaty ham bone
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½ pound baby carrots
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½ pound celery stalks, cut in thirds
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1 large overripe tomato, punctured with a knife
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1 large onion, peeled and quartered
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3 cloves garlic, diced
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2 bay leaves
Soup:
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1 tablespoon butter
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½ pound baby carrots, thinly sliced
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1 red onion, chopped
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3 cloves garlic, diced
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1 cup dry white wine
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1 pound split peas, picked over
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2 russet potatoes, peeled and cut into 1-inch cubes
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2 (1.41 ounce) packages sazon seasoning (such as Goya)
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2 teaspoons ground pepper, or more to taste
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sea salt to taste
Directions
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Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.
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Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
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Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
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Skim off fat and pour stock into a slow cooker.
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Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
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Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.
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Cook on High until soup is thickened, 5 to 6 hours.
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Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.
Nutrition Facts (per serving)
322 | Calories |
2g | Fat |
56g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 322 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 6% |
Cholesterol 4mg | 1% |
Sodium 1637mg | 71% |
Total Carbohydrate 56g | 20% |
Dietary Fiber 19g | 66% |
Total Sugars 10g | |
Protein 17g | 33% |
Vitamin C 22mg | 24% |
Calcium 96mg | 7% |
Iron 4mg | 22% |
Potassium 1179mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.