Zesty Split Pea Ham Soup Recipe

Enjoyed a nice ham meal on Monday?  Now it’s time to use that leftover ham bone and put it to good use to make a zesty split pea and ham soup on Tuesday.Two unlikely spices here are ginger and mustard. Introduce dry mustard to many meals for a zesty flavor. Great for casseroles, goulashes, roasts, ham dishes and of course Zesty Split Pea Ham Soup recipe.

Benefits of dry mustard

Mustard powder has many benefits. Contains phytonutrients as well as minerals, including iron, magnesium, zinc, calcium, phosphorus and omega-3  fatty acid. When added to dishes it does not have the same kick (hot) flavor as mixed with water and applied to meats.

Zesty Split Pea Ham Soup Recipe

Ingredients

• Ham bones with some meat and gristle attached
• 1 1/2 C Chopped ham
• 2 1/2   C Green dry split peas
• 2  Carrots
• 1/2  Red onion
• 4  Cloves garlic
• 1 Slice of peeled fresh ginger
• 1/8 tsp Keens dry mustard
• 1/8 tsp Clamato rimmer seasoning
• 1/8 tsp Parsley
• 1/8 tsp Ground Himalayan sea salt
• 1/8 tsp Ground pepper

Instructions

Pour 2 1/2 cups of peas in a pot of water. Stir with fork till the water becomes murky.drain and repeat. This ensures all dust and residue is removed. Strain and rinse in a colander, then add back into a pot and fill with water to cover peas. Bring to a boil and simmer 2 minutes. Let stand for 1 hour.

Fill cooking pot with approx 80 oz (10 cups) with water. Boil and simmer bones for 1 hr partially covered.

Add peas to the bone water. You can remove the bones at this time or keep them in if desired. Simmer half hour till peas are almost emulsified.(I keep them in and remove after cooking)

At this time you may use hand blender to speed up process and liquefy peas to a nice smooth consistency

In Multi-purpose food chopper chop carrots, onion, garlic, and ginger together. Add to soup base along with ham and spices. You may need to add back what water had evaporated along the way. Simmer until cooked.(.5-1 hr) or until peas have liquefied.

Makes 6 servings ENJOY!!