Split Pea Ham Soup
What do you do with your leftovers after the holidays? Take the leftover ham and added it into a hearty soup for those cold winter days!
- 2 1/4 cup (1 lb) dried split peas, sorted and rinsed
- 8 cups water
- 1 large onion (1 cup), chopped
- 2 medium celery stalks (1 cup), finely chopped
- 1/4 tsp pepper
- 1 ham bone or 2 lbs of shank
- 3 medium carrots, cut into 1/4th inch slices
Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces.
Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Nutrition Facts: (serves 4)
Fat: 2 g
Sodium: 30 mg
Carbohydrates: 33 g
Fiber: 13 g
Protein: 17 g
Courtesy of Betty Crocker
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