Split Pea and Ham Soup

A week ago, I used a ham bone and vegetables we had in the fridge to make split pea and ham soup. It was fabulous! Feel free to use a Ham Hock instead, or replace the peas with beans.

1 small bag dried split peas (about 1 pound)
¾ stick of butter (about 6 tablespoons)
1 large onion, chopped
¼ teaspoon pepper
2 teaspoons salt
¼ teaspoon garlic powder
2 tablespoons dried parsley
8-10 cups stock (or water)
3 bay leaves
1 ham bone (and all ham trimmings)
3-4 medium carrots, peeled and chopped
1 potato (peeled and cubed)

Pour dried, split peas in a bowl and rinse with cold water. Pick over and for discard any grit, pebbles or discolored peas. Drain the water and refill with cold water until they are covered. Let sit until needed for soup. Just before adding to soup, pour into a colander and rinse.

In a large soup pot, melt butter over medium heat. Add chopped onions and cook until translucent. Add pepper, salt, garlic powder and parsley. Cook over medium heat to release the flavours (about 3 minutes).

Add stock (or water) to onions and herbs. Add peas. Simmer for one hour.

Add bay leaves, ham bone and all ham trimmings (skin, fat, small meat pieces), carrots and potato. Cover and simmer an additional hour (carrots should be tender).

Remove ham bone (and odd trimmings) and bay leaves. Remove ham from bone, chop into bite-sized pieces and return to soup. Serve hot.

Refrigerate remaining soup. The consistency of the soup will thicken each day.

10 Servings