This split pea soup recipe is one of my favorite soups! It is super tasty and low-fat. The peas just completely melt! The ham gives a really good flavor. The vegetarian version is good too!
It is a great recipe for Thanksgiving or Xmas leftover ham!
Makes about 5 1/2 cups (4 main-dish servings)
- 2 cups of chicken broth.
- 1 cup dry spilt peas, rinsed and drained
- 1 to 1.5 pound meaty ham bone
- 1/4 teaspoon dried marjoram, crushed
- 1/2 cup chopped carrot (1 medium)
- 1/2 cup chopped celery (1 stalk)
- 1/2 cup chopped onion (1 medium)
- In large saucepan combine broth, split peas, ham bone, marjoram, 2 cups of water, and dash of pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
- Remove meat. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to saucepan.
- Stir in carrot, celery and onion. Return to boiling; reduce heat. cover and simmer for 20 to 30 minutes more till vegetables are tender.
Enjoy this split pea soup recipe with some sprouted bread or whole wheat crackers. Bon appetite!
* For vegetarian version use vegetable or “no chicken” broth and of course don’t add any meat.