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Split-Pea Soup with Ham

From

October/November 2005

Split-Pea Soup with Ham

We developed our Split-Pea Soup with Ham recipe to turn this “day-after" soup into a weeknight meal. We replaced the hambone with a ham steak, chopping the meat fine so it blended into the soup. Cooking the ham steak with the vegetables ensured that its flavor fully permeated the soup. Before adding the dried split peas to the soup, we made sure to thoroughly check for any tiny pebbles.

Makes about 3 quarts

The ham steak is very salty, so you probably won’t need to add salt to the soup. If you have any leftover roast ham in your refrigerator, feel free to use it in place of the ham steak (though you may need to adjust the seasonings).

Ingredients

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