“I’ve got a ham bone, want it?” My sister asks.
“Sure!” I can never neglect a ham bone to be thrown to the elements, without eeking out its best, first.
So, what can you do with a ham bone, outside of giving it to the family dog?
The answer is always soup. Usually.
Today’s recipe took me along the ways of the split pea. It’s always best to get the dried kind. Soak them for a few hours. Check to see if you need to add more water! Take your ham bone and put it into a stock pot or a Dutch oven, add water at least half way up and bring it to a boil. Drop the heat to a simmer and simmer until the meat falls off the bone, about 2 hours. Add 2 cups of carrots, 2 cups of chopped onion and the rinsed, drained peas. Cook another hour (or so) until the peas are tender. Add a peeled white potato. Cook some more, when the potato is soft enough to eat, your soup is done. Carefully remove bone and any grizzle and cartilage that possibly fell off the bone. Carefully scoop into a blender. Now, it’s going to take at least 3 pitchers to blend and then you can put it all into a container and stir.
I’m not a vegetable person, and I’m truly not a pea lover, but this soup is one of the best I’ve eaten. Thick and flavorful.