I have put writing this post off long enough. I have been making this type of soup for years but as much as I love split pea soup, it’s not very pretty to look at. I wouldn’t say it’s very photogenic either. So you’ll just have to trust me on this. Close your eyes and think about a creamy warm soup on a cold day with lots of smoky flavor and shreds of slow cooked ham.
I made a 14 pound ham on New Year’s day so we had plenty of leftovers. Believe it or not, I do not look forward to the baked ham dinner but the ham bone I am left with to make this soup. If you don’t want to overload yourself with ham, it can be stored in the freezer until you are craving split pea soup.
I used yellow split peas as my attempt to make the soup a little more pretty. Not sure if it worked but you can use any color split peas you’d like. I make my soup a little different than some people as I like to cook the ham bone without the peas first. It make a rich smoky stock.
After all the good holiday eating, my jeans are tight and I am ready to make lots of fresh recipes. So stay tuned for some lightened up meals!
- 1 leftover ham bone with meat still attached
- 8 cups water
- 1 large onion, peeled
- 3 large carrots, peeled
- 3 stalks celery, leaves cut off
- 1 TBS dried Italian seasoning
- 16 ounces dried split peas, rinsed and picked through
- salt and pepper to taste
- In a large stock pot, put ham in water on medium heat. Bring to a boil, cover with a lid and simmer for an hour or more.
- Add onion, carrots, celery and seasoning. Simmer for another hour.
- Strain stock and reserve ham bone and vegetables.
- Add the stock and split peas to the pot. Chop up the vegetables (they will be soft) and remove all the ham from the bone shredding it in bite size pieces. Add veggies and ham to the soup. Simmer for an hour or until peas are soft. Cook longer if creamier soup is desired. Add extra water if needed.
- Season with salt and pepper to taste.