Split Pea Soup

Oh what to do with all the ham leftovers from Christmas?!?! I say make soup, omelets, sandwiches (I like to call 'em Sammies), breakfast burritos... well, it seems that there are many possibilities. Well, here is one: Split Pea soup.

Well, here is a healthier take from one of my Cook This, Not That cookbooks. This version is definitely not the thick, creamy version I am used to, must be why it's healthier? I added some diced ham in addition to the ham bone at the end of the cooking process. Since you are using ham, wait to salt the soup until the end of the cooking process to ensure the dish doesn't end up being too salty.

This soup has delicious flavor and is great but part of me still loves the hearty, thicker version but this is certainly a recipe I would share and try again.

Split Pea Soup       

Serves 6

Split Pea Soup

ingredients

• 1 tsp EVOO
• 2 ribs celery, diced
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 10 cups no salt vegetable or chicken stock
• 2 medium red potatoes, diced (leave the skins on!)
• 1 smoked ham hock or bone from leftover ham
• 1-2 cups chopped ham (optional)
• 1 cup split peas
• 2 bay leaves
• Your favorite hot sauce, to taste

• Kosher Salt & Freshly Cracked Black Pepper, to taste

directions

1.  Heat the EVOO in a large cast iron dutch oven over medium heat. Add the celery, onion, carrots & garlic and saute for 5 minutes, stirring occasionally. Add the stock, potatoes, split peas and bay leaves. Stir and then add the ham bone/hock. Bring to a boil, reduce the heat to a simmer and cover.

2. Cook for 40 minutes until the peas have softened and the soup is thick. If you like it thinner, add more stock until you reach the desired consistency.

3. Remove the ham bone, shred any meat clinging to the bone, add the diced ham (if using). Discard the bay leaf. Add the meat to the soup, season with S&P and some hot sauce to taste. Cook another 10 minutes until the meat is warmed through.

Serve with crusty bread if desired or just on it's own.

Enjoy!

This recipe was adapted from Cook This Not That, Skinny Comfort Foods.