Ham and Green Split Pea Soup
Ah, this is my favorite soup. After Christmas dinner, I take that ham bone with still a lot of meat on it, pop it into a large freezer bag, and into the freezer it goes! I always make my Ham & Green Split Pea Soup for New Year's eve & day meals. It is such a good hearty soup with some dinner rolls or hot bread.
- large ham bone
- any leftover ham
- 6 qt water (I use 1 quart of chicken broth for flavor)
- 2 large onions, minced
- 3 stalks celery, minced
- 3 large carrots, minced
- 4 cloves garlic, minced
- 2 large potatoes, minced
- 4 large carrots, diced
- 3 bay leaves
- 1 tsp salt (I use Old Bay Seasoning)
- 1 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp dried parsley
- 3 Tbsp sugar
- 2 Tbsp apple cider vinegar
- 2 cups green split peas
- In a 7 quart stock pot, put your ham bone and all your pieces of ham. Add the water and chicken broth.
- Mince or finely chop all the vegetables, put them in the pot. Let them start boiling. Add all your seasonings and the apple cider.
- Rinse the green split peas in cold water, dump them in the pot.
- Let this simmer for at least two hours. Stirring well often. After the first hour, put it on the lowest simmer and you can leave this simmering even longer. I like mine to simmer about 4 hours.
- Do a test taste after 2 hours for seasonings, like salt or sugar add more if needed! Bake some rolls or bread to serve. This soup freezes well too! Enjoy
- After the first two hours, I add the fresh carrots. You can add diced potatoes if you like to. I don't!
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