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This easy soup is a great way to use up leftover ham on the bone - or buy ham shank at the store-the smokier the better. Split peas are nice in that they don't have to be soaked-perfect when you're in a hurry.

  • 1/2 - 1 1/2 lb. dried, split green peas
  • 2-3 Cups ham, chopped
  • 2 qts. ham stock (simmer a ham bone in water with 2 BAY LEAVES for 2 hours and strain, or make quick ham stock by using HAM SOUP BASE)
  • 1 small onion, finely minced
  • 3 large white potatoes, peeled and diced
  • 1 carrot, peeled and cut into thin coins
  • 1/2 tsp. SAVORY
  • 1/4 tsp. THYME
  • 1 tsp. salt

One pound of peas (a regular-sized bag) is the average amount used for thick soup, 1/2 lb. will make a thinner soup, and 1 1/2 lbs. will make a thick porridge. Wash the peas by covering with water and draining several times, until the water runs clear. Place the peas, chopped ham, ham stock and minced onion in a soup pot, bring to a simmer over medium heat, reduce heat to medium-low and stir every 15 minutes or so to keep the peas from sticking to the bottom. Simmer the soup for one hour, and then add potatoes, carrots, SAVORY, THYME, and salt. Cook until the peas are pretty much dissolved and the potatoes are tender, 30 minutes to 1 hour. Serve with freshly ground BLACK PEPPER on top. This soup is even better after a night in the fridge. Split Pea Soup also freezes well.

Yield: 3 quarts soup
Prep. time: 10 minutes
Cooking time: 2 hours

Bay Leaf Whole 1 oz. bag
Ham Soup Base and Seasoning 8 oz. jar
Savory Leaves .8 oz. 1/2 cup jar
Thyme French .8 oz. 1/2 cup jar

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