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. I’ve been making this recipe for years and I’ve found that a crock pot works best for this.
You can add as much or as little split peas as you’d like. Some people like it thick, and others thin. Also, the more veggies the merrier.
This soup makes for great leftovers the next day and freezes especially well too. It’s one of the top 5 soup recipes I keep coming back to time and time again.Print
The best split pea and ham soup.
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 inches of warm water and turn crockpot 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 or crackers.