Yes, I've posted this recipe before, but I know that people must have some leftover ham from yesterday! I wish it was warm enough out that it wouldn't still be soup season, but I guess the weather in the Midwest will continue to be moody.
I may be one of the only people who looooves split-pea soup, but I hope you try it. Ricky supposedly hated split pea soup before I made it for him and now he can't get enough.
**If you are using the ham bone, I usually boil it for 30-45 min in water with a bay leaf. Save the water to use with the soup. I cut back the stock to only one box and add 4 cups of leftover water. **
Ashleigh's Split Pea Soup
- Small ham steak (bone-in) or if you have leftover ham, use that (see instructions above)
- 3 carrots, peeled and chopped (4 if small carrots)
- 1 onion, chopped
- 16 oz. package of split peas (you don't have to soak them, but you should wash and sort out for any bad beans)
- 2 cloves of garlic, minced or finely chopped
- Pepper (I don't add salt because of the ham and crackers I add later)
- 1 box (quart) veggie stock, 1 box of chicken stock & 5 bouillon cubes. This may seem like too much, but sometimes the broth doesn't add enough flavor. I buy the cubes and use them in many recipes, including gravy.
- Oyster crackers for garnish
- Heat some olive oil using medium heat (just enough to coat pan, about 1-2 tbl). Add carrots, garlic and onions. Pepper to taste.
- While veggies are cooking, chop ham in bite sized pieces, trimming the fatty parts. Save the bone and any juices that were in the package.
- Add ham to veggies and sautee until the ham gets a bit of color, about 3-4 minutes.
- Add stock, bouillon cubes, peas and ham bone with juices and increase heat to bring to a boil. Once boiling, cover and simmer on medium-low for an hour. Stir every 15 minutes or so.
- After an hour the soup should be nice and thick, if not you can thicken with a bit of corn starch. I garnish the soup with crackers and add a bit more pepper.
Try this with your leftover ham! I promise I will take a photo when I make the soup later today and post it. That helps add a little more of an "yummm" factor.