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!
prep time15 Min
cook time1 Hr 30 Min
Ingredients For fantastic split pea and ham soup
butt or shank ham bone - some meat remaining
leftover roast ham - cubed
onions - diced
carrots - sliced
celery - chopped
dried split peas - green or yellow - rinsed
How To Make fantastic split pea and ham soup
Combine ham bone with some meat on it and water in a large soup pot and boil for 45 mins
Fry Bacon until crispy, remove from pan and set aside.
Add Onions, Celery, and Carrots to bacon fat and sauté until tender - 5-7 minutes
Remove ham bone from stock, add Sauted vegetables, crumbled bacon, peas and white pepper
Pick any remaining ham from Bones, cut into small pieces and return to soup
Simmer an additional 45 minutes until peas are tender
Use Mix Master or similar hand blender to puree soup until smooth
Add Ham cubes and serve!
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