Ham and Split Pea Soup

by Sherry Aikens

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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Email Author    |    Website About Sherry Aikens

Sherry is the contributing food writer 5 Minutes for Mom. When she is not busy in the kitchen, you can find her sharing about her life on her own blog at www.superexhausted.com. You can also find her on Twitter at www.twitter.com/babypop or on Facebook at www.facebook.com/superexhausted.com.

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