So, now that it’s after Christmas, I know some of you are wondering what to do with that left over ham, right? Well, I’m with you on that and have always wanted to try using the excess meat and ham bone in a recipe. So today in the Bake Shoppe we put or frozen, leftover ingredients to work and made some Ham Bone Pea Soup!
Wow! Not only did this taste heavenly, it lasted 3 nights between 2 people! Preparation is simple and this is a great meal that will cook itself!
I had a little help from various online sites about how to make this in a crock pot and what ingredients to include besides the ham and peas obviously, hahahah!
Let’s get started…
What you’ll need:
1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1 tbsp. seasoned salt (or to taste)
- 1/2 tsp. fresh pepper
- 1 1/2 qts. Chicken Broth
- 1 large yellow onion (diced)
Put it Together:
Layer ingredients in slow cooker in the order given; pour in broth. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. ( I recommend the 8-10 hours, “low and slow.”) Remove bones and bay leaf. *next step is optional* Place all ingredients in a blender and blend really well to thicken to thicken more, if desired. Add the liquid broth slowly to the blender as it blends. You may or may not need all the broth it produces. This also freezes well.
From me to you…