It seems that all I do these days are cook and clean. Leaning more on the cooking side of course 🙂
So sorry that all my recent blog posts have been about food! Mmmmm food. But who doesn’t love good yummy food. Here’s a yummy liciousness soup I cooked up a few days ago.
Easy Split Peasy Soup with Ham
First, start with the ham and then the broth:
Bone In Ham
-cook the ham
-remove the meat from the bone
-boil ham bone in a stock pot with lots of water, 24 cups maybe
To make the broth I added what I had left in the fridge…
3/4 of an onion, quartered
2 carrots, chopped in 3rds
3 celery stalks cut in half, leaves still intact
4 gloves of garlic, cut in half
3 or 4 baby yellow potatoes, cut in half
4 bay leaves
bring the ham bone, water, and veggies to a boil
reduce heat and let bubble gently for a few hours
strain and save the liquid
**Careful! It’s easy to accidentally dump your hard work down the drain! This is not pasta water! Save your broth**
place liquid in the freezer over night or until the fat has settled and hardened at the top (a few hours), makes it easy to remove the fat for a healthy soup.
Let’s make soup!
approx. 24 cups of vegetable broth
2 bags of green split peas
3-4 carrots, peeled & chopped
2 celery stalks, chopped
1 onion, chopped
4 russet potatoes cubed
4-5 cups ham, cooked and cubed
bring the fat removed back to a boil
reduce heat to a gentle bubble
add the peas
cook em down 3/4 of the way, taste em, should be almost fully creamed but just a little bit hard in the centre
add the veggies
cook till the peas are smooth and no longer hard
the potatoes will have cooked down and added to the thickened soup base
add salt and pepper to taste, I only added about 2 tsps of salt
While soup is still piping hot you can put it into resealable jars with the correct lids to seal and store in the fridge.
As it starts to cool the bubble in the lid should suck down. That’s how you know it’s sealed. A friend of mine recently told me this method and she says it works for here as she never wants to freeze her stuff. If it doesn’t suck down it probably didn’t seal. Store in fridge and eat it within a few days.
I ended up making up 5 jars and then freezing the rest.
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