One of my favorite things to do during the holidays is cook pineapple glazed ham for my family. As a result, I have saved up a lot ham bones. I have been wanting to make this split pea and ham bone soup for a long time after hearing about it from my coworkers.
I have made ham bone soup in the past and it was delicious, but this version is different. The split peas were boiled and set aside for 1 hour and then cooked with the ham bone and aromatics. The meat was pulled off from the bone and added back to the soup along with the carrots. It was then cooked again until the desired soup consistency was achieved. This split pea and ham bone soup did not disappoint. It was both satisfying and filling!
Split Pea and Ham Bone Soup
- 2 cups yellow dried split peas, sorted and rinsed
- 8 cups water
- 1 onion, chopped
- 1 cup finely chopped celery, about 2 medium celery stalks
- ¼ tsp freshly ground black pepper plus more to taste
- 1 left over ham bone
- 1 ¼ cups diced carrots (1 large carrot)
- Salt to taste
- In a soup pot, combine together the split peas and water. Bring the mixture to a boil. Remove from the heat. Cover and let stand for 1 hour.
- After an hour, return the pot to the heat. Add the onion, celery, pepper and ham bone, and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally for 40 minutes or until the split peas are tender.
- Remove the ham bone from the soup and pull off meat from the bone. Return the meat to the soup and discard the bone. Add the carrots and cook for 20 minutes or until the carrots are tender and soup has thickens. Season with salt and pepper.
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