ham, pea and potato soup
(1 rating)
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This recipe takes advantage of a leftover. Never discard the bone of a bone-in ham without making soup!
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(1 rating)
yield
8 to 12
prep time
30 Min
cook time
2 Hr
Ingredients For ham, pea and potato soup
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1 lgham bone with some of the meat still attached. the bone from a smoked pork butt (picnic ham) is particularly good for this purpose.
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1 or 2 mdonions, chopped
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2 or 3 mdcarrots, scrubbed and sliced
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6 to 12whole peppercorns
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2 or 3 mdnew potatoes, grated
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12 smbaby potatoes or an equivalent amount of quartered larger potatoes
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1 lbdried split peas, rinsed and picked clean
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1 tspsalt or to taste
How To Make ham, pea and potato soup
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1After rinsing the split peas, cover with water and let soak. The is most easily done with the peas in a colander set in a large bowl of water.
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2Put the ham bone, onions, carrots, and whole peppercorns in a large stock pot. Cover all with water. Bring to a boil and simmer for approximately 1 hour.
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3Remove the bone from the pot. Grate the potatoes while the bone is cooling. Put both types of potatoes in the pot.
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4Drain the split peas and add them to the pot. Simmer until both the potatoes and the peas are soft.
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5Meanwhile, cut any ham off the bone and add it to the soup while it continues to simmer. Discard the bone and any fat or cartilage.
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6When the peas and whole potatoes are soft, blend some of the soup to thicken. Try not to catch any of the whole potatoes in the blender.
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7Taste and add salt as needed. Serve hot. Great with crumbled rich crackers (e.g. Ritz or Townhouse) crumbled on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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