I have to admit, I love a good left-over ham bone. Why? Because it lends so much flavor into the broth of the next recipe you put it into, plus the added meat is a bonus! One of my favorite things to make with a left-over ham bone is split pea soup and normally I make a very basic one, but i decided that I wanted to try something different and boy was I in for a surprise! I never knew split pea soup could be transcended into something that made me excited for seconds and thirds. This recipe turned split pea soup from basic to sophisticated with all the flavors and the added potatoes made it a filling meal.
2 tablespoons olive oil
1 medium onion, chopped
2 medium leeks, white and pale-green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
Kosher salt and freshly ground black pepper
2 Yukon Gold potatoes, unpeeled, cut into small pieces
1 cup chopped leftover ham
1 ham bone
6 sprigs thyme
2 bay leaves
2 cups green split peas
2 tablespoons Worcestershire sauce
- Heat oil in a large pot over medium heat. Add onion, leeks, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes. Add potatoes and ham. Cook, stirring occasionally, until potatoes are just softened, 8–10 minutes.
- Add ham bone, thyme sprigs, bay leaves, and split peas and add water to cover. Bring to a boil, reduce heat, and simmer, uncovered, until peas are very soft and falling apart, 1½–2 hours.
- Remove ham bone (along with any meat that is still attached for a smoother soup, or remove meat and shred or cube then add back into soup), thyme sprigs, and bay leaves from soup. Add Worcestershire sauce; season with salt and pepper.