The Christmas ham bone is perfect for this recipe. Our holiday tradition usually includes some sort of ham and more often than not, we get one that is too big for our family. After about the 3rd day the bone and all the left overs go in a freezer bag for soup. This recipe is one that my dad and I enjoyed. I would agree that it is not for everyone, nor does it look particularly appetizing, but it tastes fantastic to me.
Ham & Split Pea Soup
1 Ham Bone, and 3 Cups of shredded ham
1 lb. dried Green Split Peas, sorted and rinsed
2 Carrots, peeled and sliced
6 Cups Chicken Broth
1 Bay Leaf
1 Stalk Celery, chopped
1 Small Onion, chopped
1/2 Tsp. Thyme
1/2 Tsp. Black Pepper
1/2 Tsp. Salt
In a large stock pot combine stock, ham bone and ham. Boil for 20 minutes or until ham bone and meat left on it is ready to be picked off. Add carrots, onion, and celery. At this point you may want to add 2 more cups of water to the pot. Add all seasoning after removing the ham bone and then add the split peas. Simmer for 60-90 minutes. IF you feel that the soup is too think for your liking you can add additional broth. Soup with thicken as it sits. Enjoy!
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