Leftover Split Pea and Ham Soup
Prep: 15 hours
Cook: 20 minutes
Have a lot of leftover ham from the holiday? This Leftover Split Pea and Ham Soup is a one-pot recipe that’s sure to satisfy. If you’re tired of working in the kitchen, just freeze the ham and thaw it out the day you plan to cook. As with most soups, this one is best when reheated the day after cooking.
3 tbsp butter or oil
1 c finely chopped onions
1/2 c finely chopped celery and carrots
1 tbsp minced garlic
1 lb dried split peas or lentils
1 lb leftover Bone-In Half Uncured Spiral Sliced Ham with Glaze, diced
8 1/2 c water or *ham stock
1/2 tsp crushed red pepper flakes
1 bay leaf
2 tsp fresh thyme
1 pinch nutmeg
1 tsp salt
1 tsp pepper
1/2 c chopped carrots
1/2 c chopped potatoes
*leftover ham bone
- Cover peas with 2 inches of water in a medium sized bowl and soak 8 to 12 hours. Drain and set aside.
- Melt butter over med-high heat in a large pot. Add the onions, celery and carrots and stir until soft, about 6 minutes. Add the garlic and stir until combined.
- Add the peas, crushed red pepper, salt and pepper while stirring for 2 minutes. Add the water and/or stock, bay leaf, nutmeg and thyme. Bring to a boil, then simmer for 20 minutes.
- Add the ham, chopped carrots and potatoes after 20 minutes of cooking. Cook an additional 30-45 minutes, until peas are tender. Add more liquid as needed.
- Remove the bay leaf and discard. Season to taste, then serve hot.
*Optional: Cover the leftover ham bone and any scraps with water and bring to a boil. Reduce heat and simmer for 1 hour. Reserve stock and set aside. Use with, or in place of, water.