Clarkson Family Recipe Book

We generally make this after new year’s as we will have ham and a ham bone left over from our New Year’s Day (or around then) meal.

Ingredients:
1 lb dry split peas
1 ham bone
2 cups onions, diced
2 celery stalks, diced
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon garlic, minced
2 bay leaves
2 sprigs thyme (or 1/2 teaspoon dried thyme)
8 cups chicken broth, or water
3 medium carrots, diced
4 gold potatoes, peeled and diced
2 cups ham, diced

Directions:
Add the uncleaned/meaty ham bone to a large soup pot along with the split peas, onion, garlic, celery, butter, olive oil, bay leaves, and thyme.

Add the chicken stock (or water) and bring it to a boil, then reduce to a simmer, with the lid slightly cracked.

Let the soup simmer for 2 and a half hours or until desired thickness is obtained. Stir occasionally as it cooks to lift any settling on the bottom of the pot. The longer it simmers, the thicker and more flavorful it will get.

Add the carrots and potatoes and continue to simmer about 40-60 minutes. Once the carrots and potatoes are fork-tender, remove the ham bone, bay leaves, and thyme stems. Add the diced ham and simmer another 5-10 minutes to warm ham.

Serve and enjoy!