A common question around my house the day after Easter is "how are we going to use up all this ham?"
The ONLY ingredient my 13-year old daughter will want me to omit is the carrots - not her favorite vegetable. When I tested this recipe she loved the soup, but she submerged her spoon very carefully in the broth so it would surface only with salty pieces of ham...and no carrots. :)
If you decide to make this hearty soup with your leftover ham as well, it's a good idea to cook the split peas in advance. They are easy to prepare (they cook just like rice) but you don't want to be waiting for split peas to cook when you're hungry.
Print the recipe and have it ready to-go for the day after Easter so all that glorious leftover spiral-sliced ham doesn't go to waste. Just another dinner idea, from me to you, that can be made in a SNAP!
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Yellow Split Pea Soup
Savory split pea soup with chopped carrots and small pieces of spiral-sliced ham.
MAKES: 4 servings
HANDS-ON TIME: 15 minutes
COOK TIME: 30 minutes
- 1 cup dry yellow split peas, prepared according to package directions ahead of time.
- 2 1/2 cups vegetable broth
- 2 tsp. canola oil
- 1/2 an onion, finely chopped
- 1 large carrot, chopped
- 1 cup cooked ham, chopped
- 1 cup milk
- Pinch of nutmeg
- salt and pepper
2. In a large pot, heat oil over medium heat. Add onions and carrots. Cook and stir until vegetables become slightly tender, about 4 to 5 minutes. Add ham and cook until heated through, about a minute. Add split pea puree to pot, along with remaining broth. Cover and simmer for 20 minutes to allow the flavors to build. Remove pot from heat.
3. Stir in milk. Add nutmeg and season with salt and pepper. Heat again over low heat until desired temperature is reached.
Hi I'm Brent! The recipes you will find on this blog, and in my weekly updates, are easy-to-make dinners my family and I enjoy. You'll also find favorite weekend recipes, a few greatest hits from my cookbook - and some boiled down wisdom on how to save yourself time when cooking.
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