I buy a ham now and then partially because I want the ham bone! Split pea soup is one of my favorite things to make with it. If you have a ham bone but don’t want to make soup right away, you can just freeze the ham bone and make soup later. Or you can make the broth and freeze that for later, reserving some chopped ham to add to the soup when you make it.
Split Pea Soup with a Ham Bone
- 1 Tbs oil
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 quarts water
- 2 bay leaves
- 1 ham bone plus some leftover chopped ham if you have it
- 1 pound split peas
- Heat the oil in a large soup kettle, then cook the onions, carrots and celery for 5 minutes or so, until softened.
- Add the ham bone, water and bay leaves.
- Simmer for 1-2 hours, then remove the ham bone.
- Cut off any tasty looking bits of meat, but realize they will have lost most of their flavor. They'll still add some texture though. I like to keep some ham aside before making the broth and add it when I add the split peas.
- Add the split peas (and any other ham you'd like) and simmer another 45 minutes to an hour.
- Taste and add salt if needed. Usually the ham broth is salty enough. Remove the bay leaves before serving.
- You can use an immersion blender to blend the soup if you'd like a smoother texture or just serve it as is.
I like to serve split pea soup with a grilled cheese sandwich. They just go together somehow!