It’s the Sunday after Thanksgiving. All the guests are gone, laundry is done, house mostly picked up and put back in order after having 17 of us hanging out for three days. It was so much fun! But what to do with all those leftovers, if you have them.
I’d like to suggest, if you had ham and saved the bone, that you make split pea soup! I did that last Friday morning before our entire crew headed out to Red Rock Canyon near Hinton, OK, for a cookout, hiking and slack lining! I knew that after our day outing it would be nice to have dinner already prepared when we arrived home. I did that and it seemed to be a big hit. I made enough that we have leftovers for the coming week. We have some put aside in the freezer for guests that we hope to have over next weekend as well. This is one of those soups that just gets better and better as it sits.
Split pea soup is both quick to make and cook. Since I had homemade chicken stock in the freezer it was just a matter of chopping some vegetables, sautéing them for a bit and then adding the remaining ingredients. The ham bone can be used by itself or more chopped ham can be added near the end of the cooking time. It just takes an hour to cook so dinner can be on the table pretty quick. I hope you’ll try making this soon or maybe after Christmas when more people are likely to serve ham!
Prepare a simple salad and dinner is ready!
(The bees wax candles on display are some that my daughter made with the local beekeeper she works with. Aren’t they beautiful?!)
- 4 cups split peas, rinsed and checked for small rocks, dirt, etc.
- 2 – 3 T Olive or coconut oil
- 4 potatoes, organic, chopped with peel on
- 1 c chopped onion
- 1 c chopped celery
- 1 c chopped carrot
- 4 cloves garlic, pressed
- 12 – 16 cups chicken stock
- 4 bay leaves
- Ham bone, if desired
- Add’l. ham, optional
- 1 strip kelp kombu, optional (aids in digestion of beans!)
- Salt and Pepper to taste, keeping in mind there is salt in the ham and kombu
- Place oil in large stock pot.
- Heat and add chopped vegetables, sautéing for a few minutes.
- Reserve chopped ham if using, but add the remaining ingredients.
- Bring to boil and then reduce to simmer and cook for one hour or until vegetables and beans are soft.
- Remove kombu if using and discard, or chop into small pieces and return to pot.
- Add additional ham if using and allow to simmer for a few minutes.