A leftover ham bone makes the best soup! It's hearty, delicious, and very customizable. This recipe is for split pea soup, but can easily be adapted to make ham and bean or ham and potato soup. See the recipe notes for variations.
Course: Dinner, Lunch, Main Course, Soup
Author: Mandy Jackson
1large yellow onion,diced
1 1/2cupssliced carrot(optional)
1/2 teaspoondried thyme
1pounddried split green peas(see note for variations)
1mediumred skin potato,diced (optional)
1 1/2cupsdiced ham
Melt the butter in a large stock pot or Dutch oven over medium heat. Add the onion, carrot, celery, and garlic and cook until softened - about 5 minutes. Stir in the pepper and thyme and cook 1 minute more. Stir in the split peas and diced potato. Place the ham bone on top and pour over the water. Tuck in bay leaves. Bring to a boil. Reduce to a simmer and cover. Simmer 1 to 1 1/2 hours - until peas are cooked through and potatoes and carrots are soft.Remove ham bone and discard. Stir in the diced ham. Adjust seasoning to taste and add additional water if desired. Serve hot.Soup can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.
Potato soup - Use 6 cups of peeled and diced potatoes instead of the split peas and add them when there are 15 minutes of cook time left.
Bean soup - Substitute a pound of dried beans for the split peas. Navy beans or a mixed bag both work well here.
Water - I recommend starting with 8 cups of water and adding more if needed.