If your morning also consisted of spilling coffee on yourself while driving and then accidentally opening up your giant umbrella and smacking yourself in the face while reaching for a napkin, then hello! Welcome! This is the blog for you.
Today’s post features a recipe so simple that even I, said girl who managed to set off her umbrella while driving, can do it. And I’m realllly excited about it.
We’re taking leftover hambone from Christmas and turning it into a delicious, hearty Split Pea Hambone Soup. So if you’ve got a frozen hambone from Christmas or Thanksgiving, now is the time to whip it out!
- 3 carrots, diced
- 3 celery, diced
- 2 onions, diced
- 1 russet potato, peeled and cubed
- 2 cups dried spit peas, rinsed and drained
- 8 cups low sodium chicken broth
- 1/2 tsp kosher salt
- 1/2 tsp freshly crushed black pepper
- 1 tsp dried thyme
- 3/4 tsp crushed red pepper flakes
- 1 hambone (preferably with remaining meat)
- 2 tbsp olive oil
- Place split peas in a large stockpot, pour in the low sodium chicken broth, and bring to a boil. Cover and remove from heat for about 1 hour.
- After an hour, return back to stove and bring to a boil. In a separate pan, bring olive oil to medium-high heat, then add the celery and onion. Saute for 2-3 minutes, then add the carrots and crushed red pepper flakes, and saute for an additional 2-3 minutes.
- Add the hambone, celery, onions, carrots, thyme, salt, and pepper to the boiling pot. Reduce heat to low and simmer for 1 1/2 hours, stirring occasionally.
- 30 minutes before finish simmering the soup toss in the potatoes.
- Test and adjust any seasonings and remove from heat. Remove the hambone, dice remaining meat, and set the meat aside.
- At this point you have the option to use an immersion blender (or a regular blender) if you want a creamy consistency. (Some prefer a more "broth" like soup - so it's completely up to you!).
- Add back the diced meat, and serve warm. I like to top mine off with tobasco sauce!