Split Pea and Leftover Ham Soup

This is an old family recipe that has always been one of my favorites. Perfect for a hearty lunch or dinner and great for freezing and saving for later.

Step: 1

Soak white navy beans in a bowl of cold water in the refrigerator for 8 hours to overnight. Rinse thoroughly.

Step: 2

Place ham bone in a large pot with water to just cover. Bring to a boil and cook for at least 4 hours. Add onion, garlic, and pepper and simmer 1 hour more.

Step: 3

Remove ham bone; strip any meat from the bone and return it to the pot. Add chopped leftover ham, soaked and rinsed navy beans, split peas, and carrots and bring soup to a simmer. Cook until peas begin to break down, about 1 hour. Season with salt.

Per Serving: 372 calories; protein 27.3g; carbohydrates 64.3g; fat 1.9g; cholesterol 8.1mg; sodium 254.6mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.