Christmas leftover Pea and Ham Soup
By Amanda Scali

The days between Christmas Day and New Year’s Day can all be a bit of a blur.
 
Hopefully, for you, this year, they are filled with much laughter, family time, cheer and Christmas leftovers.
 
If you have ample leftover Christmas ham, this pea and ham soup is the way to go, and you can freeze some of it for a later date.
 
 
What you’ll need:
 
Large Ham Bone or a large ham hock
1 large yellow onion chopped
2 cloves garlic finely chopped
3 medium carrots chopped into bite-sized pieces
3 stalks of celery chopped
3 potatoes peeled and diced
.500gm dried split green peas rinsed
8 cups Ham Stock Chicken or vegetable stock will work too
Small bunch of parsley
1 bay leaf
½ teaspoon Smoked Paprika
Olive oil
Salt and Pepper to taste
 
 
Method:
 
In a large soup pot, sauté the onions over medium heat in olive oil until translucent (about 4-5 minutes), add the chopped garlic and cook another minute (being careful not to let it get too dark). Add the peas, hocks, carrots, and celery.
 
Tie the parsley and bay leaf together with kitchen string. Add the herb bundle, stock, paprika, and salt & pepper to taste. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook (stirring often) for 30 minutes.
 
Please note: Split peas absorb lots of liquid as they cook, so check the soup often and add extra stock as needed. 
 
Stir in the potatoes and cook until soup is thick and peas have almost disintegrated, about 30 minutes more.
 
Remove the pot from the heat and remove the bone to a bowl to cool.
 
Pull meat from ham bone and shred.
 
Remove the herb bundle from the soup and discard.
 
Add the shredded ham and heat the soup to a simmer.
 
If needed, season with salt and Pepper.
 
Serve hot.