Split Pea and Ham Soup

Split Pea and Ham Soup

Have you ever cooked a bone in ham for the holidays and tossed the bone in the trash? The bone can be used for many things, including split pea soup! Just place the bone in a zip seal bag in your refrigerator for up to several days and follow this easy recipe for a super delicious soup.

Ingredients

  • 16 oz dried split peas (or 14 oz pk)
  • 3 stalks of celery
  • 3 stalks of carrots
  • 1 yellow onion
  • 2 cloves garlic
  • 4 cups chicken broth (32 oz)
  • 2 cups water
  • 1 ham bone
  • 2 cups chopped ham
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme


First dice the onions, carrots and celery. Add olive oil to the stockpot and heat on a medium temperature. Saute the onions, celery, and carrots and thyme. Mince the garlic, then add it to the pot and saute it for 1 minute.


Wash the split peas and check for rocks and discard any found. Next add the split peas and ham bone to the stockpot, then the broth and water. Bring everything to a boil (about 5 minutes), then reduce the heat to medium low. Cook for 1 hour on medium low, then remove the ham bone.


Use the immersion blender to puree the peas for about 1 minute. Do not over blend, you just want the thicken up the soup a bit.


Cook for another 30 minutes on medium low uncovered to reduce down the soup. After 30 minutes, trim all possible meat from the ham bone as at this point it should be cooled down. Add the meat to the soup and cook for another 30 minutes.


Serve topped with croutons and enjoy!





Chicken Carcass Soup

Chicken Carcass Soup

Cold and flu season is here yay! No need to worry we’ve got your back with a chicken soup recipe. This recipe uses the leftover carcass of a chicken to create a flavorful broth and a hearty soup. Once you make this soup you will never throw away an unused chicken carcass again!

Ingredients

  • 1 – 2 whole chicken carcass
  • 6 celery sticks
  • 6 carrots
  • 1 white onion
  • 3 cloves garlic
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 4 sprigs sage
  • 12 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can navy beans
  • 1/4 cup white rice


The first step is to make a broth. You can do this days in advance and store the broth in a refrigerated or a frozen jar. Or you can take a nice lazy weekend and create the broth and soup at the same time. If you choose this path we recommend that you chop all the vegetables for the broth and soup at the same time.


For the broth, rough chop 3 celery sticks, 3 carrots, 1/2 white onion, and 1 garlic clove. You can add the tops of celery with the leaves to the broth. Add 2 whole sprigs of rosemary, thyme and sage. For the soup, finely chop 3 celery sticks, 3 carrots, 1 yellow onion, and 2 garlic cloves. Chop 2 sprigs of rosemary, thyme and 2 sprigs of sage.


Feel free to experiment and add more celery, carrots and onion to both the broth and soup mixtures.


Next, add the broth veggies and the chicken carcass to a large pot or dutch oven. Include any giblets, neck, and backbone that you may have from the chicken. As a side note, it’s worth saving and freezing the backbones, necks and giblets from any whole chickens that you spatchcock and cook. No need to throw that stuff away, turn it into soup! Next submerge the chicken and veggies in water (approximately 12 cups of water). Set the burner heat on high until the contents starts to boil. Then reduce the heat to low and simmer for 2 hours stirring occasionally. Then turn off the heat and allow the broth to cool down. Using a slotted spoon, remove all chicken from the soup and place on a cutting board to cool off. Pour the liquid contents through a sieve into another pot to filter out all the vegetables from the broth liquid. Next pull the chicken meat off the bones and add it to the filtered broth liquid. Next add your soup veggies and herbs to the meat and broth mixture. Place the soup pot back on the stove and cook for 1 hour on medium low. Add the rice and navy beans and cook for another hour.