Pea Soup with Ham
Mighty among the canon of winter soups, pea soup nourishes the body as it nurtures the spirit.
- 1 hambone with some meat left on
- 1 onion minced
- 3 stalks celery with leaves chopped
- 3 carrots chopped
- spices (can include pepper, garlic, dill, sage, your choice; since ham is salty, taste before adding salt)
Soak 1 lb. of green split peas (1 bag) in about 3 qts. of water overnight.
Next day: Remove most of the ham from the bone and refrigerate for last step.
Add ham bone and vegetables to peas, bring to a boil, cover and simmer for 4-5 hours or until peas are mushy. If it gets too thick, add a little more water. Add spices during the last 15 minutes.
Remove bone, saving bits of meat that are left. Blend soup until smooth and creamy.
Add all the pieces of ham cut to appropriate size and reheat or refrigerate or freeze in containers for later use.