Since it is traditional in many Christian families in the US to have ham on Easter (click the link to find out why), this might be a timely recipe to post. It’s also timely because I just made it tonight with some leftover ham from breakfast. It would be easy enough to adapt this to use a crock pot. I’m actually going to cook it more in the crock pot tomorrow.
Split Pea and Ham Soup
1/2 lb dried split peas
1/8 to 1/4 lb ham, cubed
1/2 small onion, diced
1/2 garlic clove, minced (or 1/2 Tbsp minced garlic)
1 carrot, diced (or a handful of diced baby carrots)
3-4C Vegetable or Chicken broth/stock
Seasoning (cumin, coriander, oregano)
Salt and Pepper to taste
PREP: I partially cooked the split peas first (after rinsing). Add 3 Cups of hot water to 1/2 lb of dried split peas, bring to boil for 2 minutes, let sit for 1 hour. I did it this way to try and conserve energy – both gas and my own so I didn’t have to sit in the kitchen or keep checking up on the soup. I also steamed the baby carrots so that I could chop them up and not have to wait for them to cook in the soup.
Drain. You might opt to drain into a container rather than down the drain so that you can use the water in the soup. Since you’re using broth, it’s pretty strong and could be “cut” some with the water from the split peas (pea water just doesn’t sound right, does it?!).
DIRECTIONS: Add broth (and/or broth/water mixture) and carrots to the cooked split peas in a medium to large pot and get simmering on medium to medium/low. While bringing to simmer, warm a skillet and add EVOO. When warmed/thinned, add diced onion and garlic. Once browned, add to pot.
Add seasoning. Let simmer until all is fully cooked and warmed. Add more seasoning as desired. (Sorry, when cooking something the first time, I don’t normally measure seasonings.)