Split Pea Soup

Someone graciously gave us a ham this summer, and I dearly love ham! I love it because it's delicious, but also because you can do so much with it. We ate ham meat for two dinners, used it to make several lunch sandwiches, froze two baggies of cut up ham to use in other recipes, and I made soup with the ham bone. It is very easy to make and there are long periods of time when you don't need to be in the kitchen, but it is an all day thing, so plan accordingly.

Split Pea with Ham Soup

In large stock pot, cover ham bone with water and slowly bring to boil. Reduce heat to a simmer, cover, and let simmer for 2-3 hours (3 is better if you have the time, but I've done it for only 2 and the soup was still delicious!). Add a bit of water if necessary. The water will become your soup base, so you don't want to let it all boil off. When ham bone has finished simmering, pull out of water with tongs and let cool on cutting board. Strain the water that is left in your stock pot for fatty deposits or bits of gristle.

Cut up:

carrots
onions
celery (optional)

Add these to the water and bring to boil again. Cut any clinging ham meat off the bone after it's cooled, and add this to the soup. Throw bone away. Add in other ham meat if desired. Add 2-3 cups of dried split peas (3 if you want thicker soup). Reduce heat and let the soup mixture simmer again until split peas are soft and mushy (about 1.5 to 2 hours). Salt to taste. Eat and enjoy!