Split Pea Soup With Ham

This is a reprint from our very first recipe posted in 2007 by Buff (aka Thomas Tilert).  All of the other contributers including Buff have moved on to other ventures but we still value their recipes. No photo with this, but split pea soup is one of my absolute favorites, and if my mom has ham bones, I stick it in a zippered bag and freeze it to take it home with me. An interesting note – when we were kids, my dad used to open cans of pea soup for us to have – before he started making his own. The only way he could get us to eat it was to add hotdogs to the split pea soup which was our own version of a Split Pea Soup With Ham. This is Buff’s recipe:

Ingredients

• 1/2 TBSP olive oil
• 1 cup chopped celery
• 1 cup chopped onions
• 1 cup chopped carrots
• 2 garlic cloves, pressed or minced
• 24 cups of broth; try to use low sodium because the ham and the broth combined may make the soup too salty
• 1 ham bone with sufficient ham left to extract into the soup [about a cup or more]
• 1 14 ounce bag of split peas
• 1 14 ounce bag of dried peas [use two bags of split peas if these are unavailable]
• pepper to taste
• [optional] cayenne pepper to spice it up a bit

Method

1. Put the oil, carrots, garlic, onions and celery in a large soup pot; cover and over medium heat, “sweat the onions” – about 5 minutes or so.

2. Add the rest of the ingredients and bring to a boil.

3. Reduce heat and simmer until pea soup is thick as fog.

Serve with hardy bread.

This recipe is easily halved, but I like to make a lot so that I can freeze or can the remainder so that I have it on hand.

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