OK. So this isn’t exactly a quick meal. And it’s not really even one that you are going to have the ingredients for most of the year.
Because you need a leftover ham bone. So give this a glance and stash it away for the holidays or after that summer pig roast. (Or make like one of our friends and steal the ham bone from every party you go to. It freezes surprisingly well.)
We looked through our recipe books for the best one to make. We agreed on the Fannie Farmer recipe, which seemed simple, but flavorful.
Along with the ham bone, here’s what else you will need:
- 2 cups dried split peas
- 3 Tbsp butter
- 1 onion, finely chopped
- 3 cups water
- 4 cups Vegetable broth
Like I said, you’re going to need a bit of time to cook this. Why? You need to begin soaking the peas the night before. So haul out a big pot and run some water.
The next morning you should be ready to roll. Drain the peas and set them aside.
Now, here’s the best part about this soup. Get out your biggest soup pot. Throw in the butter, onion and ham bone. Cook it this way for about five minutes stirring it constantly so as not to burn the butter.
Then add the salt, water and vegetable broth. Simmer this for an hour or more. Whatever you feel, but do it until the peas get mushy.
Now, we’re going fishing.
So we took the ham bone out. Guess what we are replacing it with? More ham. We had some ham scraps left, so we picked out the best ones and threw those in.
This soup will make a lot and you can freeze it. Why the hell not? This is much better than throwing out all those delicious leftovers and ham bone. So next time you have one of these laying around, give it a whirl.