Split Pea and Ham Soup with Croutons
By
Kim Biegacki
@pistachyoo
3
This is one of my favorite soups with homemade pumpernickel croutons. I love this soup so much with the unique flavor of split peas and the crunch of the croutons on top. As you can see I had to use what was in the bread box and that was a rye/pumpernickel but it was just as tasty. This is such a wonderful soup for the fall weather and is a comfort food in our family.
I love when we have a ham for one of the holiday dinners because I know I am going to make split pea with it afterwards.
Hope you enjoy a bowl of this wonderful soup.
I love when we have a ham for one of the holiday dinners because I know I am going to make split pea with it afterwards.
Hope you enjoy a bowl of this wonderful soup.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
10 - 12 servings
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Stove Top
Ingredients
-
COOKIN' THE HAM BONE
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1leftover ham bone with ham still on it
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2 qtwater
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SPLIT PEA SOUP
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1 lbbag of green split peas
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4 mediumbay leaves
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1/2 - 1 tspthyme
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1/2 tspherbes de provence
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1/8 to 1/4 tspground cloves, optional if you like this spice
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2 mediumgarlic cloves, minced
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4 mediumcarrots, chopped
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2 largecelery stalks, chopped
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1/2 conions, minced
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CROUTONS
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1loaf of pumpernickel bread or your favorite
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·garlic powder or garlic salt
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·beau monde seasoning
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·olive oil, extra virgin
How to Make Split Pea and Ham Soup with Croutons
- Place your ham bone in a large pot and cook on medium heat for 1 1/2 hours.
- Look through your split peas and throw out any bad ones and then rinse with cold water. Remove your ham bone and remove the remaining meat on the bone. Tear or cut into smaller pieces.
- In another pot take at least a quart of the broth and add your peas, seasonings and your ham. Begin cooking on a medium heat for 1/2 hour or so. Continue to add broth to your liking as the peas absorb broth you will need to add more.
- After 1 1/2 cooking or so, add your carrots, celery and onions.
While this continues to cook for another 1/2 or so till vegetables and peas are done you can make your croutons. - CROUTONS: Tear your bread into smaller pieces and coat with your oil and toss with hands. Now, add your seasonings of garlic powder and beau monde. If you don't have beau monde just add garlic salt. Add a little more oil if necessary to coat the bread pieces evenly as possible. Place in oven on some tin foil OR parchment paper at 350 degrees for about 10 minutes.
- Ladle your soup into a bowl and add your croutons. Now you are ready to eat.
