So it’s the holiday season. This means food, food means leftovers, and quite often involves ham. With ham and about ten bucks you can make soup that will last you for a week.
Split pea and ham soup is delicious, incredibly filling, and very easy to make. All you need are a handful of ingredients and you can whip this up in an afternoon.
You will need:
Ham, cut into small cubes. The more ham, the better. Also, if you have a ham bone, save it. It’s going into the pot.
Split peas. You can buy them in bags. I usually get about three to five average-sized bags of them. You can have more or less, depending on the amount of ham you have.
Four or five dried bay leaves.
Salt and pepper.
That’s all you need! Rinse the peas, then throw all of this into the pot, along with your ham bone, and add water until it’s about 80% full. Stir it thoroughly (the peas will clump into a dense mass if you don’t, and may burn), then heat it over a low heat until it’s just a bit below boiling. You’re aiming for about 200 to 210 degrees. Then, making sure to stir it every 10 – 15 minutes, let it cook for four or five hours until the peas have gone to mush.
And…that’s that! Don’t let it boil, and you can cook it on a lower heat if you let the peas soak overnight in some water. Once it’s done, serve it with some nice, crusty bread, and enjoy!
This works great as leftovers. Just scoop some into a microwave-safe container and heat until hot, or put it back in the pot and reheat it slowly. Either way, yum!