Homemade split pea soup is the ultimate, protein packed, comfort food. The best way to use up your Thanksgiving ham, this from scratch version calls for only a few simple ingredients making it the perfect meal prep recipe.
A few weeks back my neighbor brought over some of his infamous Split Pea Soup and I’ve been waiting for the opportunity to make it ever since. The problem is the star ingredient isn’t one you usually have just hanging in your pantry. Lucky for us, it’s pretty abundant after a holiday – like say, Thanksgiving. Any guesses?
If you guessed a hambone you are correct! Please, I beg of you, whatever you do, DO NOT toss out your ham bone after the holidays. It’s the holy grail of leftover ingredients. Simply boiling the ham bone with water yields the most incredible broth you will ever taste and makes the base for this delicious split pea recipe.
The meaty ham bone plus only five additional ingredients makes this a great option to meal prep for a quick week night meal or make and freeze for later!
What You Need
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 8 cups of water
- 2 packets of Goya Ham Seasoning
- 16 oz. bag split peas
- 1 (2 1/2 lb.) ham bone, ham removed and chopped
What You Do
- Saute diced onion and garlic in olive oil. Add ham bone. Brown for a few minutes per side.
- Pour in water and two packets of Goya seasoning. Bring to a boil. Reduce heat to low and cover for an hour.
- Add in split peas and chopped ham. Stir, recover and allow to simmer for an additional hour. Check and stir a few times to make sure the peas aren’t burning.
- Remove ham bone and serve.
- Note – the soup will thicken as it sits. When reheating, you may need to add a little stock to thin out. If freezing, allow soup to cool completely and remember to leave space in your container as the soup will expand as it freezes!
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