Ok… so it’s not the most appealing looking thing but I’ll tell you this, it’s quite delicious!
Usually I don’t mess with ham during the holidays but this year we decided to bring one in to add to our traditional offerings. I know that for many of you ham is a staple during the holidays which means I also know quite a few of you are storing a meaty ham bone that’s creeping deeper and deeper into your freezer as we dive deeper and deeper into 2014. For this traditional soup full of “from scratch” flavor I used a leftover ham, bone and all, chopping up the meat finely for a hearty texture and using the bone to create a broth that is to die for.
CLASSIC HAM AND PEA SOUP
2 cups cooked ham, diced
1 leftover ham bone
2 tblsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 cups dry green split peas, rinsed
6 cups chicken or vegetable stock
1/2 tsp red pepper flakes
1 tblsp salt
1 tblsp black pepper
Set your rice cooker to Sauté-Then-Simmer, brown ham and set aside. Heat olive oil and sauté onions and garlic for 15 minutes.
Add ham bone, split peas, broth and spices. Cover and let simmer for 45 minutes or until peas are tender. Pureé soup and add ham before serving.
Tip: If you wish to make a quick and tasty vegetarian version of this soup, you can easily do so by skipping the ham all together, and the soup will still be fantastic and creamy.