It’s hard to believe that Easter is right around the corner and we’ll all be stuffing ourselves with ham dinners. Gotta love leftovers! But when you get sick of the ham sandwiches, what else can you try that will extend the life of your yummy ham? Try this split pea and ham soup recipe. You can get all the fresh ingredients you need at Butte Creek Mill.
For this tasty home-made soup, you’ll need:
- 2 tablespoons olive oil
- 1 chopped onion
- 1 chopped carrot
- 1 stalk chopped celery
- 6 cups chicken broth
- 2 cups chopped ham
- 1/2 pound split peas
- Fresh thyme, salt and pepper to taste
Heat oil in a pan over medium heat, then toss in the onion, carrot, and celery. Cook over medium heat until all the veggies are tender — just a little over five minutes or so. Add in the broth, ham, peas and seasoning, then simmer for one hour. You can top with cheese, croutons or crumbled crackers for that extra crunchy flavor. This is a simple yet tasty way to make good use of your leftover ham from Easter. You can also easily pick up a bag of split peas from Butte Creek Mill for a hearty early spring treat!