By Carla Vigos, Laguna Woods Globe cooking columnist
My parents were first-generation Italians. Although both of them spoke Italian, unfortunately they never taught us the language.
They were proud Americans and instead of having fully Italian meals, we always had the traditional ham with all the trimmings for Easter dinner. The only difference was having homemade Italian bread with dyed hard-boiled eggs shaped into the dough and then baked.
Since Easter is early this year and to prepare for April showers, I wanted to showcase a ham and split pea soup, using the ham bone and leftover ham. You can use a ham hock as a substitute if you don’t have a ham bone.
This recipe makes enough soup to share or freeze. If you have any questions or comments, you can email me at [email protected].
Split Pea Soup with Ham
INGREDIENTS
1 pound of split peas soaking in water to clean
1 ham bone or ham hock
3 tablespoons butter
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
4 teaspoons minced garlic
1 pound diced ham
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
12 cups water
2 bay leaves
1 teaspoon of dried thyme or 2 teaspoons of fresh thyme
DIRECTIONS
In a large pot and on medium high heat, melt the butter. Add the onions and saute for 2 minutes. Add the celery and carrots, stirring for 3 minutes. Add the garlic, stirring for 30 seconds.
Add the ham bone/ham hock and diced ham, stirring until starting to brown. Add drained peas, salt, pepper, crushed red pepper, the 12 cups of water, bay leaves and thyme.
Partially cover the lid and simmer until the split peas are done, about 11/2 to 2 hours. If the soup gets too thick while cooking, add water.
When done, remove the ham bone/ham hock and take off the meat.
If you prefer a smoother split pea soup, use a blender to achieve your desired consistency.
Add the meat back to the soup. Adjust seasonings, top with oyster crackers if desired and serve.
