And today I am happy to have that ham bone available. Many of us across the country, are experiencing or expecting considerable snow, icy conditions or a wintry mix. A steaming bowl of split pea soup with crackers or toast is a welcome sight after shoveling or just trying to keep warm.
Preparing veggies for split pea soup
Difference between green and yellow split peas
Both green and yellow split peas have similar flavors, nutritional content and cooking time, though yellow split peas tend to have a milder flavor than their slightly sweeter, green counterparts. They are interchangeable and highly beneficial for your health. Dried, peeled and split seeds of Pisum sativum are high in fiber, protein, and various vitamins and minerals but low in fats. That is a lot of goodness in a bowl!
In a Dutch oven, combine ham bone, onions (or leeks), carrots, celery, split peas, water.
Home Style Split Pea Soup
- 1 meaty ham bone
- 3 leaks or 1 medium onion, slivered or chopped
- 2 medium carrots, chopped
- 2 celery stalks, leaves included, chopped
- 1 lb. dry yellow or green split peas, rinsed and drained
- 2 qt. water
- 2 tsp dried tarragon leaves
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground nutmeg
- 1/4 cup chopped fresh parsley
- 1 Tbs. cider vinegar or cooking sherry
- sour cream or plain yogurt
In a Dutch oven, combine ham bone, onions or leeks, carrots, celery, split peas, water, tarragon, salt, pepper and nutmeg.
Bring to boil. Cover; reduce heat and simmer for 2 1/2 to 3 hours, stirring occasionally, until ham and peas are tender.
Remove ham bone. When cool, cut meat from bone and add to soup.
Stir in parsley and vinegar. Serve each serving with a dollop of sour cream or yogurt.
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