Wednesday, December 29, 2010

Ham Bone Split Pea Soup

I made a ham on Christmas day and then researched some ways to use the leftovers. Here is the first recipe I made, which was super yummy. Akasha also loved it and just kept talking about it all through dinner. It was pretty funny. "Daddy, do you like the soup?" "I like the soup too!"

Hammy Split Pea Soup

1 large onion, finely chopped
2 TB minced fresh garlic
3 TB of oil (best not to use olive oil as the flavor is not very compatible)
1 16 ounce bag dried split green peas
1 ham bone (with a fair amount of meat on it)
56 ounces chicken broth
2 cups water
salt & freshly ground black pepper, to taste
3 medium carrots, peeled and finely diced
1 large bay leaf
1 ts dried thyme

1. In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
2. Add in broth, dried split peas, water, ham bone, salt, pepper, bay leaf and thyme; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens.
3. Add in the diced carrots the last hour of cooking.
4. Add in pepper to taste. Remove the ham bone and bay leaf.
5. At this point the soup can be pureed if desired. I like to do about half of it.
6. When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan.

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