More comfort food!

I make this soup every year when we have leftover Smithfield ham.  It is very thick and very rich.  My husband loves it!

Split pea soup

  • 1 pound dried green split peas
  • 2 qts chicken stock (we had made more so we used 1/2 homemade and 1/2 storebought)
  • 8 oz Smithfield or country ham, cut in pieces
  • 4 cloves garlic, chopped
  • 1 sprig parsley
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 2 onions, halved
  • 4 whole cloves

Combine peas, stock, ham, garlic and herbs in a stock pot.   Pierce each onion half with a clove and add.  Bring to a boil over high heat and then reduce heat to low.  Simmer, partially covered for about 2 hours.  Taste soup and season as needed. NOTE: Since the Smithfield ham is salty, it does not need any salt – if you are using a different kind of ham, you may want to add salt.  Puree in a blender and serve.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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