{"id":384,"date":"2014-11-27T07:00:34","date_gmt":"2014-11-27T07:00:34","guid":{"rendered":"http:\/\/betondinner.com\/?p=384"},"modified":"2018-03-23T19:45:03","modified_gmt":"2018-03-23T19:45:03","slug":"split-pea-soup-ham","status":"publish","type":"post","link":"https:\/\/betondinner.com\/split-pea-soup-ham\/","title":{"rendered":"Split Pea Soup (with ham)."},"content":{"rendered":"

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Happy Thanksgiving, friends! Oh, man. I get food-excited pretty often, but I have a special love for all the components of a Thanksgiving dinner. I love it so much that I usually want to have the same exact meal in the same exact proportions a second night. Also: open-faced turkey and gravy sandwiches. Also: all of the pie.<\/em><\/p>\n

If the\u00a0leftovers just keep hanging around, though, I can get on board with repurposing them. And if\u00a0your Thanksgiving includes a ham (or if it didn’t, you can probably get one at a good price this week!), you can make thick, hearty, hammy, and and oh-so-photogenic split pea soup!<\/p>\n

My mom has been here this week, and she’s the master of snuggling the baby, playing with the three-year-old, folding our laundry, and helping in the kitchen – all while throwing the tennis ball for Lucy 1,000 times a day. This is her recipe, and I got to take some action shots while she made the soup!<\/p>\n

It starts with a ham bone (if you have one – you can also make the soup without and it just add cut up ham pieces, but the bone adds\u00a0a salty richness that I love). We let this one simmer for a couple of hours on its own, but you can add it along with the veggies if you’re in a hurry!<\/p>\n

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\"ham<\/a>Check out that stock. So much meaty flavor in there!<\/em><\/p>\n

The ham bone comes out, and the veggies and split peas go in!<\/p>\n

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We were able to pull a lot of meat off of the bone to add to the soup – a little over 2 cups – but you can also just cut some up from leftover slices!<\/p>\n

The peas break down and get really soft – almost like the soup has been pureed. You want to check it occasionally to make sure it’s at a low simmer and stir it more frequently toward the end since it will get thicker and more likely to stick to the bottom of the pot (not that I know this from experience or anything).<\/p>\n

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The soup is thick and tasty with mild sweetness from the peas and salty richness from the ham, and it’s\u00a0full of tender carrots and lots of your good Thanksgiving ham. Delicious!<\/p>\nPrint<\/a>

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