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Left over Easter Ham Split Pea Soup
bags of dried split peas
celery stalks diced
med size peeled and diced
of brown sugar
ham bone Excess ham from ham
or package of diced ham
big Cans of chicken or veg table broth or 1 gallon of water
Salt and pepper to taste
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.
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