Split Pea Soup

Does anyone else remember this book?

I think of it every time I make split pea soup. I am more a George here as I really don't care for split pea soup all that much. I can eat a small bowl, but that's about it and I usually have trouble getting rid of leftovers since it's hard to make a small batch of soup :-) BUT, my husband really likes split pea soup and so I make it a couple times a year for him. And this is a good week to make it cause I have a ham bone leftover from the ham I cooked earlier this week. (Not really for Easter, we had leftovers on Easter evening, and I cooked the ham on Monday!) Here's the recipe I am using, it does taste pretty good for split pea soup........... anyone want to come over for leftovers tomorrow? How do you think this would freeze?

Oh and if you are looking for other good uses for leftover ham - here's a post from Money Saving Mom with some ideas....... the white bean soup is on my list to try too!

Split Pea Soup

2 cups dried split peas, soaked overnight and drained

Add:

1 qt chicken stock and/or water- may need to add a little more during cooking

1 1/2 pound ham shank bone

1 large onion, diced

4 cloves garlic, minced

1/2 tsp sea salt (more to taste)

1/4 tsp black pepper

1/4 tsp dried marjoram

1- 1 1/2 cups diced carrots

2 potatoes, chopped

Bring to a boil and simmer 4-6 hours. Stir occasionally and add more liquid if you think it needs it. I find if I cook it covered it keeps more liquid in there :-) Remove ham bone and take off any meat you want to add back in to soup - or add in leftover diced ham to warm through. Serve with warm bread and a salad!

This is easily adaptable to the crockpot as well.

I would love any thoughts on if you think this would freeze okay......... I may have to give it a try!

This post is part of Pennywise Platter over at Nourishing Gourmet!