Recipe: Rustic Split Pea Soup With Ham
If you prepared a ham for Easter Sunday, and are trying to figure out what to do with the leftovers, this recipe for split pea soup should help. A crock pot works best for this and you can add as much or as little split peas as you’d like. Some people like it thick, and others thin.
Split Pea Soup With Ham
1/2 – 1lb leftover ham
1 1/2 lbs of dried split peas
2 chopped carrots
1 chopped onion
3 minced garlic cloves
1 teaspoon cracked pepper
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon olive oil
Rinse, drain and pick over your peas. Add peas to crock pot, cover with 3″ warm water and turn crock pot on high. Add ham and cover. Saute carrots and onions in olive oil until lightly browned, add minced garlic and saute for one minute longer. Toss sautéed goodness over ham and pea mixture. Add salt, pepper and thyme. Stir and replace lid.
Set it and forget it. Come back 6 hours later and eat until your belly is nice and full. Serve with rolls. Enjoy.
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