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Baked Split Pea Soup
Easter Sunday is a time of thankful appreciation for the birth, death and Resurrection of JESUS. If your family is like mine, that often involves a lovely Easter Sunday dinner complete with Ham and all the fixings. But there always seems to be leftover Ham. I am sharing two of my favorite recipes, Kerriél's Quiche, and Baked Split Pea Soup in this issue.
When your leftover ham gets down to mostly bone, this is a great way to use the rest of the meat that remains on the bone! If your leftover ham is boneless, simply cut up about 2 cups of ham and substitute for the ham on the bone. Preheat oven to 350 degrees.
- 1-16oz package of dry, split peas (rinsed)
- 8 cups water
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 whole onion, finely chopped or 1/3 cup dried onion
- 2 tsp thyme, crushed
- 1 tsp celery seed (but you can leave this out if you don't already have some)
- 1 bay leaf
- 1 ham bone with lots of meat left or about 2 cups cubed ham
When the soup is done, carefully remove from the oven. Remove the ham bone and bay leaf. Be careful to get all the bone out. Most of the meat will simply fall away. Mix well and enjoy!
This soup is great for leftovers too! Just put it in the refrigerator right in the pot. If the leftover soup gets too thick, simply add more water to thin. The soup can stay in the refrigerator for about 5 days. Enjoy!
Copyright © 2008-2015 Kerriél Bailey, Esq.
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