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One of the easiest ways to save money in the kitchen is to use leftovers. If you are having ham for Easter dinner, make sure not to throw away the bone so you can use it for this split pea soup recipe. Like my lentil soup recipe, this recipe is fast and easy to make. You can also substitute bacon or turkey bacon if you don’t have a ham on hand and it will be just as good. The best thing is, it’s inexpensive to make.
You can also serve this soup at your Easter celebration instead of serving an elaborate meal with all the trimmings. This modest meal is hearty and satisfying when served with warm bread and salad.
Ingredients:
- 1.5 cups of split peas
- 2 carrot stalks
- 2 celery stalks
- leftover ham from Easter celebration or bacon
- 3 cloves garlic
- 1 tablespoon olive oil
- black pepper to taste
- 6 cups water
- 1/2 a cup of half and half
Directions:
- Saute celery and carrot in olive oil until soft. (If you are using bacon instead of the ham bone, use the bacon drippings to saute the veggies.)
- Then add garlic for 2 more minutes until it browns.
- Add lentils, bone and water, and bring to a boil. Add salt and pepper to taste and reduce to simmer for at least an hour, occasionally stirring.
- Once tender, turn heat off and add cream. Remove bone before serving.
This soup will make your house smell incredible. It also freezes well so you can enjoy it later. Makes 4 servings.
Welcome to Bargain Babe! I’m Mara, and I’m so glad you’re here. I am an obsessive bargain hunter and penny pincher, and I am determined to live a full life without EVER paying full price.
I’m all about saving, but I’m sorry this recipe is not Easter dinner worthy. It’s good for any other night of the week. But Easter is special for many people. And when a Special holiday such as Easter or Christmas come around people gather around a table with great and delicious food…not soup and salad. I can understand cutting down on the menu, but this is overboard…sorry!
I tend to agree with Jenn, though every family celebrates differently.
@Janet My family is too far to travel for Easter but I’m hoping to have a potluck among friends. If we host, we’ll make the ham and provide beverages, everyone else brings the rest! Otherwise my Easter menu would include mini scones with strawberry jam, scrambled eggs with goat cheese and veggies, and fresh fruit. Yum yum!
I think Yazmin is on the right track. It’s just that we all different ideas about meals for the holidays, and I’m sure I’m not the only one with a split pea soup recipe. I always look forward to sharing a ham dinner with friends, as the bone is great to make a flavorful broth for all kinds of soups: split pea, black bean, mixed beans, etc. I cook the ham bone covered in water with celery (especially the leafy parts), a whole unpeeled onion, garlic cloves, a bay leaf and whatever greens (parsley, cilantro, kale, etc.) in the fridge to give added flavor and fiber. Bring to a boil, then simmer until the meat is falling off the bone, about 1-2 hours, depending on the size of the bone. I pour the cooled broth (with all the “stuff”) into a colander into a bowl large enough to hold the broth, and which has a lid. Cover the bowl of broth and refrigerate overnight. Skim all the fat solids from the top. This way you can control such things as fats, sodium, etc. Use the broth to make your favorite kind of soup to serve with ham on rye sandwiches for lunch or supper during the week. Yummmmmmm!!!
I meant to mention that when I don’t have a ham bone, I sometimes substitute ham shanks to make the broth. Also, when the ham bone is cool enough to handle after the broth is cooked, strip all the good meat to add to the soup. I usually either use an immersion blender or my upright blender (which is more than 50 years old, and still going strong!) to puree/blend the soup contents to a smoother texture. I often add the saved ham diced into small pieces to add to the soup for added flavor/texture.
And now I’ll be quiet for a while. I’m a total foodie, and tend to get carried away!
@EllieD Please DON’T be quiet. I love your “foodie” comments as I could talk/think about food all day. I’m always planning my next meal. 🙂
One of the reasons I’m looking forward to Easter is getting a big ham and then using the bone to make soup.
Okay, BB, you asked for it! I’ll be sending you a couple of Easter buffet recipes to share with your readers as you see fit. One is a dish that can be served as an appetizer, side dish or main entree, and can be served hot or room temp.
My favorite fruit for an Easter meal is luscious strawberries, washed and the stems on, to be served in a silver bowl accompanied by a glass or crystal dish of powdered sugar. This along with a wine bundt cake is soooooooo delish!!!
@EllieD That sounds awesome! Can’t wait.