A hearty Soup, perfect for a cold day.
Pea Soup is an excellent choice for using your leftover Bone in Ham. Put it in your slow cooker and the smoky flavor releases and creates a fabulous broth for your Soup. If you don’t have enough leftover Ham on the Bone, you can add extra Ham. You can use Ham Steak or Cubed Ham. Just add it in at the last 45 minutes of cooking time to heat it through.
Serve this Soup with a nice Crusty Bread for dipping!
PEA AND HAM SOUP
Ingredients:
- 1 (24 oz.) Bag Dried Organic Green Split Peas
- 1 Meaty Leftover Ham Bone
- 1 Cup Carrots, shredded
- 1 Cup Celery, diced
- 1 Cup Yellow Onion, diced
- 2 Garlic Cloves, minced
- 2 Bay Leaves
- 1 Tablespoon Freshly Ground Black Pepper
- 1 Cup Apple Cider
- 7 Cups Water
Directions:
1. Rinse the Peas then place them in a 7 or 8 quart slow cooker.
2. Saute the Veggies in 1 Tablespoon Butter, then set aside.
3. Place the Ham Bone in the slow cooker on top of the Peas.
4. Add the Veggies to the slow cooker scattering them around the sides of the Ham Bone.
5. Add the Bay Leaves to the slow cooker and sprinkle in the Pepper.
6. Pour the Apple Cider and the Water into the slow cooker.
7. Set the slow cooker on low and cook for 8-10 hours. You want the Ham to be falling off the Bone and the fat to have melted/rendered into a broth.
8. After 8 or 10 hours, remove the Ham Bone and the two Bay Leaves. Allow the Ham Bone to cool slightly so you can handle it. Discard the Bay Leaves.
9. While the Ham Bone is cooling slightly, remove about 2 Cups of the Soup and place it in a blender and pulse briefly to create a smooth texture, then add it back into the slow cooker. This helps thicken the Soup without making the soup completely pureed.
10. Remove the Ham from the Ham Bone and shredd it, then add it back into the slow cooker. Stir the Soup really well and cook for another 30 minutes and then you are ready to serve.
Recipe by: Hot Dish Homemaker