Split Pea With Ham Soup

Before we’ve even finished carving a holiday ham, I’m already craving a big pot of Split Pea With Ham Soup to make the most of that leftover pork and the bone it’s attached to. Waste not, want not is my motto, and a steaming pot of soup is just the ticket on a cold (cold?) 70 degree “winter” day in Fort Lauderdale. 

The basic ingredients for this soup are probably already in your pantry…and if they’re not, they should be since most soups start out with the same basic ingredients.

The only item I needed to buy were those green split peas, since I always have fresh veggies and chicken stock or broth on hand. And if you don’t have a jar of bay leaves please get some! Just one bay leaf in a pot of soup can add a whole new layer of flavor. (Just be sure to remove that leaf from the soup before you serve it.)

The next step involves some chopping. (How about this rainbow in a pot?)

Making soup is NOT rocket science. It’s basically “dump and stir…and simmer and stir some more.”

Be sure to include the ham bone in the pot as the soup cooks. There is a ton of flavor in that bone, and the marrow will help to thicken the soup as well. Then when the soup is ready, just remove the bone to a plate and allow it to cool until you can handle it. Remove the meat from the bone, cut it into bite-size pieces, and throw the meat back into the pot. You can then discard the bone since it has already worked it’s magic in that pot of goodness.

If your soup becomes too thick, simply add some water or more chicken stock until it reaches the consistency you prefer. (And reminder #2…don’t forget to remove that bay leaf from the pot.)

Like I said, there is nothing more satisfying on a “frigid” winter day in Fort Lauderdale than a bowl of Split Pea With Ham Soup…

Unless, of course, you count that glass of wine at sunset…

Split Pea With Ham Soup

2016-05-16 15:53:08

A great way to "repurpose" a holiday ham bone!

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Ingredients

1. 1 ham bone
2. 1 quart chicken broth
3. 1 16 oz bag of dry, uncooked split peas
4. 1 large onion, diced
5. 3-4 large carrots, peeled and diced
6. 2-3 cloves garlic, minced
7. 1 bay leaf
8. Extra virgin olive oil
9. Salt and Pepper

Instructions

1. Heat several tablespoons of oli In a heavy bottomed pot. (A Dutch oven works great.)
2. Saute carrots, celery, onions and garlic in several tablespoons of extra virgin olive oil
3. Cook until vegetables begin to soften.
4. Rinse split peas with water and add to the pot.
5. Pour in the chicken broth
6. Add the bay leaf
7. Add the ham bone
8. Add enough water if needed to partially submerge the ham in the liquid.
9. Stir well and cover with lid.
10. Simmer, stirring often, until peas are tender.
11. Soup will thicken as it cooks, so check it often and add more water as needed.
12. Season, to taste, with salt and pepper.
13. When soup is nearly done, remove ham bone and allow to cool enough to handle.
14. Remove meat from the bone and dice into small bites.
15. Return meat to the pot and add more liquid to reach desired consistency.
16. Check seasonings.
17. Remove bay leaf.
18. Stir well and SERVE

By Meemaw

Meemaw Eats https://www.meemaweats.com/