Another holiday standard in my house is ham. I love it for dinner and even better – that the “waste” is a delicious start to another one of my favorite meals: split pea and ham soup. I’ve even gone so far to take the ham bone home with me when other people host because they were going to THROW IT AWAY. I know, right?!
This soup pairs great with a small salad for a dinner or is great on it’s own for lunch on a cold winter day. If you don’t live in an area that gets piles of snow and below zero temps, well, I’m really jealous of you, but besides that, turn the AC down so you can pretend to be in the arctic chill with me.
What You’ll Need
Ham Bone with some meat attached + a few extra slices
2 bags of dried peas
1 onion, diced
2 c carrots, diced
2 c celery, diced
3 bay leaves
12-16 c water (based on stock pot size)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3-4 yellow potatoes, diced
What To Do
Fill your stock pot with the water, ham bone, and peas. Boil for 1 hour, then add the veggies, bay leaves, and spices. Boil another hour, then add the potatoes (skin on is fine for yellow potatoes) and boil a final hour. Make sure you stir every once in awhile and reduce heat if it starts to boil too hard.
Remove the bay leaves and discard. Pull the ham bone out of the stock pot and cut off as much meat as possible. The meat closest to the bone will likely fall off and shred. You can add cut up chunks from the leftover ham slices you have to supplement. Return the ham to the soup and it’s ready to serve. I like to cool then separate into quart size bags and freeze for a quick and easy weekday dinner.