I lost a dear friend this past weekend. After many good years together, my electric range went on to that big kitchen in the sky. My mourning period quickly ended when I realized I now had excuse to buy the gas range I’d been wanting. Yay! Of course I’m still without a stove until the replacement arrives and gets installed. Between the grill, the crock pot, the rice cooker and the electric wok, I think I’ll pull through.
I decided I’d finally use that hambone that’s been taking up space in my freezer since Easter. This recipe is based on one from About.com. I’m very pleased with the way it turned out. The meat on the bone was very soft after such a long cooking time. It had great flavor, but the texture was a bit lacking. Adding additional diced ham at the end really brought it to another level.
- 1 (16 ounce) package dried green split peas
- 1 meaty hambone
- 3 carrots, peeled and sliced
- 1 small onion, chopped
- 2 ribs of celery plus leaves, chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon fresh ground pepper
- 3 cups hot water
- 3 cups hot low-sodium chicken broth
- 1 cup cooked ham, diced
- Layer all ingredients in the crock pot in the order given, except for the diced ham.
- Pour in water and broth; do not stir ingredients.
- Cover and cook on low 7 to 8 hours, until peas are very soft and ham falls off the bone.
- Add diced ham during last 30 minutes.
- Remove bone and bay leaves from soup. Dice any meat remaining on bone and return to crock pot.
- Garnish with shredded parmesan, if desired. Leftovers can be frozen.