Here is an easy way to use up your EASTER DINNER leftovers!
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Have left overs form Easter Dinner? Here is a yummy recipe when there isn't enough ham left over to use for another meal! Ham and Split Pea Soup!
A Favourite at our house!
We use this Canadian Living Recipe as a base and then add whatever vegetables we have in the fridge.
Ingredients:
Ham Bone
Dried Yellow or Green Split Peas 2 cups
Potatos 2 medium boiled and chopped
Celery 2 stalks chopped
Carrotts 2 chopped
white or yellow onion 1 finely chopped
garlic 2 cloves chopped or crushed
bay leaves 2
Vegetable stock 4 cups
green onions thinly sliced for garnish
Dried Yellow or Green Split Peas 2 cups
Potatos 2 medium boiled and chopped
Celery 2 stalks chopped
Carrotts 2 chopped
white or yellow onion 1 finely chopped
garlic 2 cloves chopped or crushed
bay leaves 2
Vegetable stock 4 cups
green onions thinly sliced for garnish
Recipe is adapted from This Canadian Living Classic Pea Soup with Ham Recipe
Trim off and discard fat from Ham bone. Set aside.
In a large pot or Dutch oven, heat oil over medium-low heat; fry onion, carrots, cooked potatos, celery, garlic, bay leaves, salt, pepper and ham bone, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, split peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off bone, about 2 hours. The longer the soup simmers the better the taste!
Remove ham bone; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot along with meat. Ladle into bowls; garnish with green onions.
After removing the ham bone, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.
