Fantastic Split Pea and Ham Soup

Brad Nichols

By
@bmnich

A great way to use up the leftover ham from any special occasion, this dish always brings back memories of my years in Montreal. A classic Canadian soup that is a fantastic fall/winter meal - especially with a loaf of fresh baguette! You can also substitute Dried Barley for the peas for a different variation that is just as tasty. simply soak the barley while the stock is boiling and omit the puree step - everything else remains the same! Enjoy!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1
butt or shank ham bone - some meat remaining
8 c
water
1 lb
leftover roast ham - cubed
1 lb
bacon
1 c
onions - diced
1 c
carrots - sliced
1 c
celery - chopped
1 c
dried split peas - green or yellow - rinsed
1 tsp
white pepper

Directions Step-By-Step

1
Combine ham bone with some meat on it and water in a large soup pot and boil for 45 mins
2
Fry Bacon until crispy, remove from pan and set aside.
3
Add Onions, Celery, and Carrots to bacon fat and sauté until tender - 5-7 minutes
4
Remove ham bone from stock, add Sauted vegetables, crumbled bacon, peas and white pepper
5
Pick any remaining ham from Bones, cut into small pieces and return to soup
6
Simmer an additional 45 minutes until peas are tender
7
Use Mix Master or similar hand blender to puree soup until smooth
8
Add Ham cubes and serve!

About this Recipe

Course/Dish: Bean Soups, Other Soups, Pork
Main Ingredient: Pork
Regional Style: Canadian
Dietary Needs: Dairy Free