I like to make this the week after Easter or any other time I end up with a nice meaty leftover ham bone.
You will need:
1 T butter
2 medium onions, diced
2 large carrots, peeled and sliced or diced
2 ribs of celery, sliced
1 meaty ham bone
1 lb split peas
1 bay leaf
8 cups water
Chop up onions, carrots, clelery. Melt butter in soup pot. Add onion, carrot and celery to pot and cook down 3-5 minutes. Rinse split peas. Add split peas, meaty hambone, bay leaf and water. Bring to a simmer, cover and cook for 1 hour, stirring occasionally.
Remove ham bone from the soup. Cut off any remaining ham into bite size pieces and add to soup. Cut any large pieces of ham in the soup down to bite size pieces. Remove bay leaf from soup and discard both it and the ham bone.
Adjust seasonings, adding salt, pepper and thyme to taste. Serve warm with bread and salad.
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