Split Pea Soup with Ham: Perfect for These Blustery Early Spring Days

Split Pea Soup with Ham: Perfect for These Blustery Early Spring Days

Split Pea Soup with Ham: Perfect for These Blustery Early Spring Days

 

It was fr-fr-freezing outside here in Chicagoland on Friday and Saturday! Not only that, but the gusty wind blew strongly enough to uproot 100-year-old trees, and levitate our wrought iron bench, sending it cartwheeling down our side yard hill as if it was as light as a downy goose feather caught in a cross breeze.

With frigid toes and fingertips, I took a long, hot shower, all the while waiting for the house to implode from the intensity of the microbursts, and emerged, some time later, with pink, pruny skin wondering what would keep me warm the rest of the day.

As lunchtime approached, my answer became apparent when I opened the fridge. My sister had graciously gifted me with the ham carcass as we left her house Easter afternoon, and it had been staring me down all week long, unceremoniously wedged between the Greek yogurt and a jar of garlic-stuffed Spanish olives.

I started to do the math.

Blustery snow squalls + agitated ham hock = Split pea soup!

Perfect!

Now, if you’re on top of your game and have dutifully planned for your split pea soup prep, the optimal way to ready the peas is to soak them in water overnight . . . so I’m told. I can honestly say, though, that I don’t ever foresee a time when I will be considering split pea saturation more than the very moment I intend to use them. And so, for spur-of-the-moment dried-pea-using folks like me, simmering the peas in water for a couple of minutes and then soaking them for an hour works fine and dandy as well.

The soup was delectable – thanks, sis! It warmed my innards like nothing else could have. It even warmed my frozen fingers and toes as I held the warm bowl. (You’re welcome for that unwelcome mental image.)

In light of the 7-day forecast for those of us up north, which is calling for more squalls and clouds, you may just want to consider making this for you and your cold digits as well.

Here’s how it comes together.

Recipe courtesy of: Allrecipes.com

 

Ingredients:

2 1/4 cup dried split peas

2 quarts cold water

1 1/2 lb. ham bone

2 onions, diced

1/2 teaspoon salt (or to your liking)

1/4 teaspoon pepper (or to your liking)

1/2 teaspoon dried marjoram

3 stalks celery, thinly sliced

3 carrots, thinly sliced

1 medium potato, peeled and diced

 

Directions:

  1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. Or, for a faster method, bring the peas and the two quarts of water to a boil then simmer gently for 2 minutes. Turn off the heat, and let the peas soak for an hour.
  2. Once peas are soaked, add ham hock, onion, salt, pepper, and marjoram. Cover, bring to a boil, and then simmer for 1 1/2 hours, stirring occasionally.
  3. Remove bone, cut off meat, dice and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, for 30 – 40 minutes, or until vegetables are tender. Stir occasionally.
  4. Side note: salt and pepper to taste. I add quite a bit more seasoning than the recipe calls for. Also, split pea soup thickens as it sits. Add either water or chicken broth when reheating to thin it out some.

 

IMG_3413

 

And here’s the handy printable version. Enjoy!

 

Split Pea Soup with Ham

Looking for a tasty way to use up Easter ham? Look no further. This delectable split pea soup made from the ham bone is your answer!

Ingredients

  • 2 1/4 cups dried split peas
  • 2 quarts cold water
  • 1 1/2lb ham bone
  • 2 onions (diced)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 1/2 teaspoon dried marjoram
  • 3 stalks of celery (thinly sliced)
  • 3 carrots (thinly sliced)
  • 1 Medium potato (peeled and diced)

Directions

Step 1
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. Or, for a faster method, bring the peas and the two quarts of water to a boil then simmer gently for 2 minutes. Turn off the heat, and let the peas soak for an hour.
Step 2
Once peas are soaked, add ham hock, onion, salt, pepper, and marjoram. Cover, bring to a boil, and then simmer for 1 1/2 hours, stirring occasionally.
Step 3
Remove bone, cut off meat, dice and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, for 30 - 40 minutes, or until vegetables are tender. Stir occasionally.
Step 4
Side note: salt and pepper to taste. I add quite a bit more seasoning than the recipe calls for. Also, split pea soup thickens as it sits. Add either water or chicken broth when reheating to thin it out some.

 

Split pea soup can be a tad divisive. Which side are you on? Love it . . . or hate it?

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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