Split Pea Soup with Ham
A comforting post-holiday recipe to use up a leftover ham bone. Our Meat Department stocks smoked ham shanks outside of the holiday season so you can make this recipe part of your chilly weather recipe repoirtoire.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Split Pea Soup with Ham
0
Servings11
Cook Time180 Minutes
Ingredients
1 - 1-pound package dried split peas
8 cups chicken broth or stock
1 smoked ham shank or leftover ham bone
1 ½ cups chopped onion
½ cup chopped celery
½ cup chopped carrots
1 teaspoon granulated sugar
½ teaspoon minced garlic
½ teaspoon dried savory, thyme or marjoram
¼ teaspoon ground black pepper
3 whole cloves
1 bay leaf
Salt, to taste
Directions
- Pick over and rinse 1 lb. dried split peas.
- In a large soup pot, combine all the ingredients.
- Cover; simmer stirring occasionally, until thickened (2-3 hours).
- Remove bay leaf, cloves, ham shank or bone. Cut meat off bone, return to soup. Season with salt, to taste. Reheat and serve.
Makes 11 – 1 cup servings.
0 minutes
Prep Time
180 minutes
Cook Time
11
Servings
Directions
- Pick over and rinse 1 lb. dried split peas.
- In a large soup pot, combine all the ingredients.
- Cover; simmer stirring occasionally, until thickened (2-3 hours).
- Remove bay leaf, cloves, ham shank or bone. Cut meat off bone, return to soup. Season with salt, to taste. Reheat and serve.
Makes 11 – 1 cup servings.