Split Pea and Leftover Ham Soup recipe

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Ingredients

¼ pound dried white navy beans
1 leftover ham bone
1 cup chopped onion
2 cloves garlic, diced
2 teaspoons ground black pepper
1 cup chopped carrots
1 ½ pounds dried yellow split peas, rinsed and drained
1 cup chopped leftover ham
salt to taste

Nutrition Info

372.4 calories
carbohydrate: 64.3 g
cholesterol: 8.1 mg
fat: 1.9 g
fiber: 26.1 g
protein: 27.3 g
saturatedFat: 0.3 g
servingSize: -
sodium: 254.6 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak white navy beans in a bowl of cold water in the refrigerator for 8 hours to overnight. Rinse thoroughly.

  2. Place ham bone in a large pot with water to just cover. Bring to a boil and cook for at least 4 hours. Add onion, garlic, and pepper and simmer 1 hour more.

  3. Remove ham bone, strip any meat from the bone and return it to the pot. Add chopped leftover ham, soaked and rinsed navy beans, split peas, and carrots and bring soup to a simmer. Cook until peas begin to break down, about 1 hour. Season with salt.

Recipe Yield

8 servings

Recipe Note

This is an old family recipe that has always been one of my favorites. Perfect for a hearty lunch or dinner and great for freezing and saving for later.

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