I watched my Mom cook and she never wasted anything.

She taught me well because I use everything.

I baked a ham and saved the bone so here is a ham pea soup.

One ham bone

8 cups of water

Salt to taste because the ham may be salty so taste the water first.

One pound of split peas, washed and sorted.

4 Tablespoons butter

Two large chopped carrots

Two stalks chopped celery

One large chopped onion

1/2 teaspoon dried thyme

2 chicken bouillon cubes.

Put the ham bone in the water and bring to a boil.

Cover the pot and let it simmer for about 40 minutes.

Strain the water  into a bowl.

You don’t want any of the bone floating around in the soup.

Save the water.

Pick off the small pieces of ham and put them into the water.

Discard the bone.

Let everything stay into the bowl.

Take the pot and melt the butter.

Add the onions, carrots, thyme, bouillon cubes and celery and cook till everything is soft.

Do not brown.

Add the ham water to the pot and bring to a boil.

Add the washed peas and simmer for about 45 minutes or until the peas are done.

I use my emersion mixer to evenly chop everything and make a smooth soup.

It is important to adjust the salt as you go along because you do not want it too salty.

Serve with croutons and some yogurt or sour cream.

Published by cmangoff

View all posts by cmangoff