Hearty Ham Bone and Green Split Pea Soup

Gather your ingredients.

In a large pot or Dutch oven, melt butter and oil over medium-low heat. Add celery, carrots, onion, and salt; cook and stir for about 5 minutes until softened. Stir in garlic and peas.

Place the ham bone into the pot and add the stock and diced ham. Pour in enough water to cover the ingredients by about 1 1/2 inches, then bring to a boil.

Reduce heat to low, cover, and simmer for 2 1/2 hours, stirring every 30 minutes and scraping the bottom of the pot. Turn the ham bone and skim off any fat every hour.

Once the ham bone has cooled enough to handle, remove the meat from the bone and cut into bite-sized pieces. Stir the meat back into the soup, heating through, and season with salt and pepper to taste.