1. Heat butter in large pot over med-high heat. When foaming subsides, add onion and 1/2 t. salt; cook, stirring frequently, until softened. Add garlic and cook 30 secs. Add water, ham steak, bacon, peas, thyme and bay. Increase heat to high and bring to simmer, stirring frequently. Reduce heat to low, cover and simmer until peas are barely tender, about 45 mins.
2. Remove ham, cover with foil to prevent drying out and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender, about 30 mins.
3. Shred ham into small bite-sized pieces with 2 forks. Remove and discard thyme, bay and bacon. Stir ham back into soup and season with salt & pepper.
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 471 (77%)|
|Amt Per Serving||% DV|
|Total Fat 52.3g||70 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 22.7g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 68.4mg||21 %|
|Sodium 845.2mg||29 %|
|Potassium 567.6mg||15 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 14.6g|
|Protein 14.6g||21 %|
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Calories per serving: 614
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