Split Pea Ham Soup
What you are creating
The best way to use your left over ham is in split pea soup.
We like to leave plenty of meat on the ham bone for our soup. If you ham bone isn't meaty, set aside two cups of ham to be cubed for the soup. If you aren't going to make the soup right away, freeze the ham bone and ham until ready.
We like our soups to be a full meal deal. That's why we add big pieces of veggies to the mix so you have a hearty veggie chunk in every bite.
Simmer the ham bone in chicken broth until the meat falls off the bone.
Remove ham bone from pan and remove any large pieces of ham. Discard the bone.
Cool the broth and skim off excess fat. Set aside.
Sauté the onion and garlic until lightly caramelized.
Add chopped celery and sauté until celery is tender.
Add the broth to the sautéed vegetables.
Add the dried split peas.
Bring to a boil and reduce to low heat.
Simmer until the peas are soft, about 30-45 minutes. Test the peas to ensure they are soft and completely cooked.
Add the potatoes and carrots and simmer until tender.
Heat avocado oil in frying pan and add cubed ham. Sauté until the edges are golden brown.
Add ham to the soup and heat through.
Serve with thinly sliced crostini bread.
Ham bone plus two cuts cubed ham
32 ounces low sodium chicken broth
1 package dried split peas, rinsed and drained
Avocado oil for sautéeing
Several stalks of celery, chopped
1 large sweet yellow onion, chopped
4 garlic cloves, minced
4 medium sized red potatoes, cut into bite sized pieces
1 pound bag baby carrots (leave whole)
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