Left over Easter Ham Split Pea Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 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
  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.
Recipe by 5 Minutes for Mom at https://www.5minutesformom.com/75160/ham-and-split-pea-soup/