Split Pea with Ham Bone Soup
Split Pea Soup - a warm and cozy meal! Perfect for leftover ham!
Ingredients
- 1 ham bone preferably with some meat still on the bone
- water about 8 cups or enough to cover the ham bone
- 1 bay leaf
- 1 pound green split peas soak in water overnight before using
- 2-3 cups ham meat including the meat cut off the bone
- 3-4 medium carrots peeled and sliced
- 3 celery stalks sliced
- 1 sweet yellow onion sub white onion (diced)
Instructions
- Boil Bone: Place 1 ham bone in a large soup pot or dutch oven (I used a 5.5qt dutch oven). Cover with water (about 8 cups) and add 1 bay leaf. Place the cover on and bring to a boil. Then reduce heat and simmer for approximately 3-5 hours. Remove ham bone and place on a large plate or baking sheet; set aside to cool.
- Strain: Pour the remaining broth through a strainer and place back in same pot.
- Remove Ham Meat: Once the ham bone has cooled, remove the meat from the ham bone (ensuring it is in bite-sized pieces).
- Simmer with Veggies: Add 1 pound green split peas, 2-3 cups ham meat, carrots, celery and onion to the pot. Mix and let simmer for 20-30 minutes or until peas are fully cooked and vegetables are soft.
- Serve: Enjoy immediately!
Notes
- Soaking peas: If you forgot to soak your peas overnight simply start soaking them when your ham bone starts being cooked in Step 3. Once your ham bone is cooking, add your peas into the strained broth and let the peas cook by themselves for about 1.5-2 hours. You will have to keep an eye on them and stir occasionally while they simmer. Once the peas have cooked and are starting to break down, then add in the onion, carrots and celery and let them simmer for about 15-20 minutes, or until they are soft, but firm.
- Additional ham: If you don't have enough ham on the bone, you can always add additional leftover ham. You can ultimately add as much or as little ham as you want.
- Storage: Ham and Split pea soup will last for about a week in the fridge (covered in an airtight container) or you can freeze it for up to 3-4 months. To thaw, simply place the frozen soup in the fridge overnight. Alternatively, you can place your frozen soup in a large saucepan and very slowly warm up on the stove-top.
Nutrition
Calories: 294kcal | Carbohydrates: 38g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 441mg | Potassium: 754mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3914IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg
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