Confession….I’ve never made Split Pea Soup with Ham.  Why, you ask.  Well, maybe because it’s so cliche, or so easy or so sticky if you leave it on the stove top with about 2 inches of soup left in it.  Talk about needing industrial cleaners, I had to take a jackhammer to my stock pot.  Anyhoo….used up the rest of the ham and that wayward package of peas in the pantry and had a pretty tasty meal.

Split Pea with Ham

 

  • 1 large ham bone
  • 16 oz. package of dried split peas
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 T. Vegetable Oil
  • 4 Cups Water
  • 2 Cups Chicken Stock
  • 1 Bay Leaf (Crushed)
  • 2 Cups diced ham
  • S& P to taste

 

In a large soup pot, heat oil to medium high and saute all of your vegetables.  Add a little salt and cook until the onion is just getting soft.

Add ham bone to the pot and all of your liquids and bay leaf.  Bring to a boil and then reduce heat to a simmer and cover and cook for about 30 minutes.  Remove the lid and add the ham – cook another 20 minutes or so.  At this point, it’s ready to serve, but I left my on a VERY low heat for another 60 minutes and it was lovely!!!  Big salad, glass of oaky Chardonnay and some saltine crackers….(just kidding, go with a baguette).