Split Pea Vegetable Soup With Ham ~ Last month I served a ham with the bone in it for a Sunday supper. We polished off the ham over a couple of dinners and had a few yummy ham sandwiches for lunch. I saved two cups of the chopped ham and the ham bone and stored them in the freezer because I knew I wanted to make this Split Pea Vegetable Soup with Ham at a later date.
Just the other day was the perfect time to make the soup, which I would say, definitely qualifies as a comfort food. We’re in the thick of winter this month of January and this soup is perfect after a long walk through the white snow on a chilly day.
I do want to prepare you ahead of time because this soup does take a while to prepare and cook so you will want to start cooking around two or three o’clock in the afternoon if you plan to serve it for dinner. But it’s really easy to mix together and it’s loaded with protein, vegetables and lots of fibre. Just serve it with your favourite whole grain rolls, some cut veggies and milk to make it a complete meal. The good news is that this makes a big batch of soup and there will be leftovers for another lunch or dinner the following day. But wait, the good news gets even better. This is a recipe that’s tastier the next day after the flavours have had a chance to blend.
The ingredients are pretty common and not too pricey. If you are wondering what leek is, it’s actually a vegetable related to the onion. As a matter of fact it almost looks like a giant green onion and interestingly it’s the national emblem for Wales. When I was growing up my mother made a fresh batch of homemade soup every week. She always added a couple of leeks to her soups and I guess I have just continued cooking with this vegetable too! I find it adds a nice flavour! Here is the recipe for…
Split Pea Vegetable Soup With Ham
- 3 cups dried split peas
- 1 ham bone or smoked ham hock
- 14 cups water
- 1 medium onion chopped
- 2 medium leeks chopped
- 3 medium carrots chopped
- 3 ribs celery with leaves chopped
- 1 tsp pepper
- 2 tsp dried thyme
- 2 tsp dried marjoram
- 2 bay leaves
- 1-1/2 tsp salt
- 2 cups ham chopped
- In large heavy saucepan or stockpot bring peas, ham bone and 14 cups water to a boil and simmer for about one hour. Skim off any foam with a large slotted spoon.
- Add onion, leeks, carrots, celery, pepper, thyme, marjoram, bay leaves. Bring to a boil.
- Reduce heat and simmer for about 2 hours or until peas are tender. Season with salt.
- During the last half hour remove the ham hock and add the chopped ham. Continue cooking till ham is heated. Discard bay leaves before serving.
Here is a pinnable image for for your records and for sharing… thank you!