Easter is coming, and like many families, we enjoy spiral ham for our Easter dinner. My mom always taught me to save the ham bone for soup, and like a good daughter, I did, putting the ham bone in the freezer…but then forgot all about it until I had to clean the freezer out for my Thanksgiving turkey! Two years ago, I started to get serious about using the ham bone and made my first batch of split pea soup, which quickly became a family favorite! This recipe for hearty ham split pea soup uses both the ham bone and a little leftover ham, as well as lots of fresh veggies and dried split peas to create a deliciously fulfilling soup.
Hearty Ham Split Pea Soup
- 1 Tbsp Olive Oil
- 1 Large Onion, chopped
- 2 Stalks Celery, chopped
- 3 Carrots, peeled and chopped
- 1/3 c. Red Pepper, chopped
- 8 cups Vegetable Stock
- 2 Sprigs Fresh Thyme
- 2 Leaves Fresh Sage
- 1 Bay Leaf
- 1 Ham Bone
- 1/2 c. Chopped Ham
- 1 Package Dried Split Peas (2 cups)
- 2 Potatoes, Peeled and cut into small cubes
Place the olive oil in a large stock pot. Add the onion, celery, carrot, and red pepper and saute on medium heat for 4-5 minutes, until the onion is soft. While the onion is cooking, rinse the dried split peas and remove any discolored beans.
When the onion is soft, add the vegetable stock to the stock pot, then carefully place the ham bone into the broth. Add the split peas and chopped ham, and heat to boiling. When the mixture boils, lower the heat to medium and simmer on medium high for about 60 minutes, stirring occasionally.
Add the cut potatoes and continue simmering for an additional 30 minutes. Before serving, remove the ham bone, thyme stalks and bay leaf. If there is still meat on the ham bone, cut off and add to the soup.