Bones are a big deal in my household. They are never thrown away, ever! I use them in broths and soups. They add so much flavor and texture it’d be such a waste not to use them. I feel very strongly about food waste. Somewhere, a farmer or rancher worked hard to raise that food on your plate, it’s an insult to everyone involved to flippantly waste it.
So good on a rainy day!
I had a lovely ham bone left over from a ham dinner I had this week. Ham bones are great because there are about 100 delicious soups you can make with them. After much agonizing I decided this bone would be a lovely split pea soup. This is an easy and fairly cheap recipe to make, enjoy!
Ham Bone Split Pea Soup
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, smashed
- 3 carrots, chopped
- 1 large potato, peeled and chopped
- 1 meaty ham bone (Table Mountain Ranch pork is preferred)
- 1 pound split peas
- salt and pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1 quart chicken broth
- water
Yum……ham bone!
In a large pot, over medium heat, add bone, broth and peas. If the broth doesn’t cover the bone – add water until the bones is covered by liquid.
I love how this soup changes from brothy to thick!
Bring to a boil. Meanwhile add onions to a frying pan and saute until translucent. Add smashed garlic and stir to mix. Add onions, potato, and carrots to your pot. Simmer, stirring occasionally for two hours or until the soup is thick and the peas have no form left. Mix in thyme. Remove bone (you might have to pick some meat off it), any unsavory meat pieces and bay leaves before serving. Add salt and pepper to taste. If you have leftovers you migghhhtt need to add a whisper more water when reheating because this soup does have a tendency to thicken.
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