Feel like a little bit of luxury on a frugal budget? This recipe for split pea and ham soup is your best bet. This is always a winner on a rainy day, but is versatile and cheap enough to be made any day of the year – so don’t let me stop you! This soup is one of my ultimate comfort foods – it always fills me up. And I’m sure it will do the same for you and your family. Tip: If you have any leftover ham, feel free to use it in place of the ham bone in this recipe.
Split Pea and Ham Soup
You will need
- 1 1/2 pounds ham bone
- 2 1/4 cups dried split peas
- 2 onions, thinly sliced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 potato, diced
- 1 pinch dried marjoram (my secret to the world’s best pea and ham soup)
- 2 quarts cold water
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
The night before you plan to serve the soup, cover the peas with the 2 quarts cold water in a large stock pot. (If you need it cooked on the day, simply simmer the peas for 2 minutes, then soak for an hour before beginning the next steps).
Once the peas are soaked, add the onion, salt, pepper, marjoram and the ham bone and cover with a lid. Bring to a boil, then simmer for approximately 1 1/2 hours. Stir occasionally.
Remove the ham bone from the pot and place on a plate. Cut off the meat and cut into small portions. Add the meat into the pot along with the potatoes, carrots and celery. Keep the lid off and continue to cook uncovered until the vegetables are tender – about 30 or 40 minutes.