Some people like lentils. but some don’t. Its easy enough to adapt this to what you want and you can also cook it in your slow cooker. This is a favorite around here after Christmas to use up that leftover ham. Don’t eat the ham from the ham shanks. its gristly and chewy but it gives the soup a ton of flavor.
Ham and Split Pea Soup
Course: SoupsCuisine: AmericanDifficulty: MediumI adapted this a bit to fit what I liked. You can double the split peas if you don’t like or have lentils.
Ingredients
2 tsp olive oil
1 1/2 cups chopped onion
1 cup each chopped celery and chopped carrots
2 tsp minced garlic
1 tbsp minced fresh thyme, or 1 tsp dried
1.2 tsp dried oregano
7 cups chicken broth
1 whole meaty smoked ham shank or ham hock (About 2 lbs)
1.5-2 cups Leftover ham, chopped
1 cup dry lentils, rinsed (can sub split peas)
1 cup dry green split peas, rinsed
2 bay leaves
1/2 tsp freshly ground black pepper
Salt to taste
Directions
- Heat olive oil in a large non-stick soup pot over medium heat. Add onions, celery, carrots and garlic. Cook and stir until the vegetables begin to soften, about 6 mins. Add thyme and oregano and cook 1 more minute.
- Add remaining ingredients except salt. Bring soup to a boil. Reduce heat to low. Cover and simmer for an hour. (or cook in crockpot for 4 hours on low)
- Remove ham hocks from soup and discard from soup.
- Puree half the soup in a blender or food processor and return to pot with remaining soup. Cover to keep hot.
- Cut leftover ham and return meat to pot. Taste soup and add more pepper and salt if desired.
Notes
- http://jandadinnerdates.blogspot.com/2011/05/ham-and-split-pea-soup-with-lentils.html?m=1
