Back in November, when the boyfriend and I couldn't stand the thought of Thanksgiving dinner ending, we decided to have a second go at it! Call us lame/fat asses/overindulgent or perhaps the cleverest people on Earth, but we made a ham for ourselves (among other dishes) and ended up having a lot of leftovers to get creative with. This is when we tried making homemade ham and split pea soup for the first time, and oh, my was it delish! So, here we are with another ham, and I can't wait to have a bowl of that tasty.ness!
Split Pea and Ham Soup
- 1 pound dried split peas
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
Preparation:
Place the peas in a large bowl, cover with water completely and soak overnight. Drain the peas and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove the bay leaf and discard. Serve with bread or pita chips.
Place the peas in a large bowl, cover with water completely and soak overnight. Drain the peas and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove the bay leaf and discard. Serve with bread or pita chips.
i cant wait to try this, what a great idea!
ReplyDeleteDelish! Definitely planning to give it a whirl with my next ham purchase....whenever that may be....haha
ReplyDeleteSounds like a dinner party to me!
ReplyDelete