Green Split Pea Soup with Ham
“This is a quick and easy bone broth based soup. After Thanksgiving or Christmas I would always make this soup for my family when I had leftover ham with bone-in. It is easy to make, cost effective, and very nourishing.”- Clara
SERVES: 10 to 12
PREP TIME: 10 to 15 minutes
COOKING TIME: 2 to 3 hours
3 cups (750 mL) of green split peas (soak night before)
8 cups (2 L) of water
For the bone broth:
12 to 14 cups (3 L to 3.5 L) water
Smoked ham or left over baked ham with bone-in*
1 large whole onion (scored with an X on the bottom)
1 bay leaf
4 strands of fresh thyme
Pinch of salt and fresh ground pepper
1. To start the soup: Presoak split peas overnight in 8 cups (2 L) of water. The next morning rinse and drain in colander and set aside.
2. The next morning, place water, smoked ham, large onion and drained presoaked split peas in a large stock pot. Bring to a boil. Add bay leaf and fresh thyme.
3. Reduce heat and cook for 2 to 3 hours and then cool. After meat is cooked add a pinch of salt and fresh ground pepper to taste. Take out the ham, onion (if visible), bay leaf and strands of thyme. The onion usually breaks down as the soup cooks and is incorporated into the base of the soup.
4. When the ham is cool, cut into bite size pieces. Ham can be added to soup or depending on the amount of meat, you can use for both soup and sandwiches.
5. This is a very thick soup and I usually thin it with milk when serving. Freeze soup prior to adding milk.
1. It’s the ham bone that gives this soup its flavour. I used to go the butcher when times were lean and ask for just ham bones. It provided the flavour I needed for the soup and was inexpensive.
2. I only add salt after the meat is cooked. Any earlier makes the meat tough.
*For a clear bone broth remember you can use either pork or beef or both with bone in.