Jan 062009

I had a meaty ham bone in the freezer from a ham I cooked last month, and I decided to use it to make pea soup. This is the most basic split pea soup recipe I use, and usually I make it with leftover ham rather than the whole bone. You can adjust the consistency by adding more water. I tried to take several photos, but split pea soup does not photograph well. Good thing it freezes well, since this recipe makes quite a bit of soup!

1 T oil
1 onion, diced
4 carrots, peeled and diced
1 ham bone or leftover ham, diced
1 (16 oz.) bag split peas

Heat oil in a large nonstick pot on medium heat, and saute onion and carrot for 5-10 minutes. Place ham bone and split peas in pot, and add enough water to cover the ingredients. Cover the pot and simmer for about 2 hours, stirring occasionally. Remove ham bone from pot, and cut any remaining meat and add to soup. If there are large pieces of ham in the pot, remove and cut into bite sized pieces. Simmer for another 20-30 minutes. Add black pepper to taste when serving.

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