Ham and Split Pea Soup

Every year after Easter, my Dad and I discuss who is getting the bone from the Easter spiral ham.  I think I should always get it, just so I can make my split pea soup.  My love of cooking comes from my Dad who is a fantastic cook.  We both make a mean split pea soup.  Luckily, my kids prefer mine, so much that my daughter asked for my recipe for her birthday meal.

This year I bought a ham with the sole intention of making her my soup.  I love a meat that will yield more than one meal and a spiral ham is perfect. By buying my own ham, I totally avoided the Easter argument with my dad.

One of my secret ingredients to making bright green split pea soup is vitamin C it helps to keep the peas and carrots shining in their beautiful, bright color.  I keep a bottle of vitamins C in my kitchen cupboard with my spices. Pair this soup with a crusty homemade rustic bread,  croutons, and a little cheese .  Your family will ask for more.

split pea ingredients

Left over Easter Ham Split Pea Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 bags of dried split peas
  • 2 onions diced
  • 5 celery stalks diced
  • 6-8 carrots (med size) peeled and diced
  • 1 teaspoon of cumin
  • ½ cup of brown sugar
  • 1 ham bone Excess ham from ham, or package of diced ham
  • 2 cans 64oz (big Cans) of chicken or veg table broth or 1 gallon of water
  • Salt and pepper to taste
Instructions
  1. Start with a Mirepoix (carrots, celery, and onion). Season with salt. Sauté till onions celery are translucent. carrots, celery, onions
  2. Crush in the vitamin C and 1 teaspoon on cumin.
  3. Add Ham bone with 1 gallon of water or 2 large cans chicken /or vegetable broth. The broth adds a layer of taste.
  4. Then add the split peas. Bring to a boil and turn on low. Allow to simmer for 2 hours.
  5. Remove bone and any excess ham parts.
  6. Add brown sugar.
  7. Using a potato masher mash the peas, the carrots float so they will stay on top.
  8. Allow to cooking for another 1-2 hours rendering the soup to thick.
  9. Added reserved picked and diced ham to pot, warm up the ham and serve.
  10. Note: If soup is too thick add milk (do not boil) to thin out.

 

What types of recipes will you been creating with leftover Easter ham?

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Comments

  1. says

    What a great idea to pair this recipe around Easter, when you might already have a ham ready to go! Looks great…I have never attempted to make a soup from scratch before, though!

  2. says

    Uhm, YUM? Totally printing this out. We usually end up making luncheon ham spread with our leftovers, but I think we’re going to have this soup instead. Thanks for sharing!

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