Not much better than a comforting pot of soup when one wakes up and it looks like this outside the window…
So, using a meaty ham bone I tossed into a freezer bag while cleaning up after Christmas dinner, I began by making stock.
The bone was still frozen when I placed it into a pot with coarsely chopped veggies.
Bring to a boil,
lower heat, cover and simmer two hours
Allow to cool, strain broth, pour into containers and refrigerate (or freeze if using later)
Ham Stock
PRINT RECIPE
large ham bone, preferable with some meat still attached
8+ cups water to almost cover
2 large carrot, sliced into large chunks
2 large onion, quartered
4 stalks celery, coarsely chopped
1/2 cup fresh parsley
1 bay leaf
5-10 peppercorns
No need to add salt
Directions:
Gently simmer ham bone with carrot, celery, onion, parsley, bay leaf, peppercorns, and water in a large pot for 2 hours. Let cool and strain, pulling off usable meat and discarding the solids.
Now, on to the soup…
I love traditional split Pea soup but hoping to appease John’s dislike of that green goodness, I made a soup using just 1 cup of dried split peas and lots of vegetables with some pasta thrown in for good measure. Basically, I used what was in the crisper drawer.
Ham & Split Pea Vegetable Soup
Note: remove the solidified fat from the top of the cold ham broth. Discard or set aside for making bird suet that I will share in my next post.
10 cups Ham stock
1 cup dry split peas
3 medium tomatoes, chopped
2 carrots, chopped
1 large onion, chopped
1/2 bell pepper, chopped
1 cup thinly sliced cabbage
1 cup small pasta like shells or elbow
ham pieces cut from ham bone (if desired)
Parsley for garnish (optional)
In a large Dutch oven, bring the ham stock and peas to a boil. Reduce heat, cover and simmer about an hour.
Add tomatoes, carrots, onion, bell pepper and cabbage; simmer, covered, 20 minutes.
Add pasta, simmer, covered 10 minutes more
Adjust seasonings, if desired
After shoveling snow, serve a nice bowlful by the fireplace…
with a good friend
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