Hi Foodie Friends,
Nothing says soup like Spring. I enjoy soup year round and if the weather has got your bones shivering, my Springtime Split Pea and Ham Soup will warm you up.
Easter has passed and the only ingredient left is the most important and flavorful part of the ham. The bone. This is where it gets real in your kitchen. The ham bone is packed with flavor that will add a zip to many of your home recipes. Southern dishes such as Gumbo, Jambalaya and even Black Eyed Peas. Soups , stews and even greens will pack a flavor punch from the ham bone. Don’t go crazy trying to remove every little piece of ham off the bone, leave it right where it is. Added goodness.
The ham bone is the most important ingredient in my Springtime Split Pea and Ham Soup. Letting those flavors just marinate over low heat for long period of time will bring out all the goodness and flavor in your soup. Of course, the Mirepoix, celery, onions and carrots is a staple in most of my soups. Chicken stock, peas and seasonings that will quench and warm your soul.
Enjoy the recipe to one of my favorite soups. By all means, never throw away the ham bone!
1 Ham Bone
1 cup of chopped Ham, from the bone
1 pound Dried Split Peas
2 Carrots diced
2 Celery diced
1 Onion diced
2 Garlic Cloves
3 tbsp. Italian Seasonings
Salt and Pepper to your taste. Add as you go.
1 tsp. Red Pepper Flakes
32 oz. Chicken Stock
4 cups of water
1 tbsp. Olive Oil
Over medium heat, add Olive Oil. Add carrots, celery, onions and garlic and saute for about 3 minutes until soft. Add the ham bone and dried peas. Pour water over to cover the bone entirely. Add chicken stock, ham and seasonings. Stir.
Cook on low heat for a few hours, stirring occasionally until soup becomes thick. Remember to check your seasonings.
Serve hot with a side of crusty bread. YUM!
The views and opinions expressed in Cooking Wright with Donna and by Donna Wright are not necessarily those of The Ballston Journal Online, its employees or subsidiaries.