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Left over Easter Ham Split Pea Soup
Prep Time
30
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
30
minutes
mins
Servings:
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
Start with a Mirepoix (carrots, celery, and onion). Season with salt. Sauté till onions celery are translucent. carrots, celery, onions
Crush in the vitamin C and 1 teaspoon on cumin.
Add Ham bone with 1 gallon of water or 2 large cans chicken /or vegetable broth. The broth adds a layer of taste.
Then add the split peas. Bring to a boil and turn on low. Allow to simmer for 2 hours.
Remove bone and any excess ham parts.
Add brown sugar.
Using a potato masher mash the peas, the carrots float so they will stay on top.
Allow to cooking for another 1-2 hours rendering the soup to thick.
Added reserved picked and diced ham to pot, warm up the ham and serve.
Note: If soup is too thick add milk (do not boil) to thin out.