Split pea soup is a delicious recipe to make when you have leftover ham. It’s a great combination of flavors. Split peas are very nutritious, high in fiber, protein, iron, and magnesium. My children happily finished their entire bowls of this soup the first time I served it, which is unusual around here. I use the slow cooker for this soup, but it can also be made on the stove by simmering on low for a few hours.
2 tbs. olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 ½ pounds ham, chopped into ½ inch cubes
1 bay leaf
6 cups water
4 cups broth
¼ tsp. smoked paprika
1 lb. dried split peas, rinsed just before adding them to the crock pot
Salt and pepper to taste
- Heat the olive oil in a skillet. Cook the onions, celery, and carrots until just tender. Add the ham and cook for another minute.
- Transfer the vegetables and ham to a crock pot. Add the remaining ingredients to the crock pot and cook on high for 4 to 5 hours, or on low for 6 to 8 hours. The soup is done when the split peas are very tender.
- Remove the bay leaf and puree the soup with an immersion blender, leaving some chunks of ham and carrots. This recipe yields 12 cups of soup.