Happy Thanksgiving to all of my Canadian friends!! Yes, here in Canada we celebrate Thanksgiving on the second Monday of October, where as the United States celebrates on the last Thursday of November. Whenever you are celebrating I pray that you will have a wonderful day filled with family, friends and of course delicious food!
For those having turkey, you may want to try Chicken Pot Pie (yes you can use turkey) to use up some of your leftovers.
Then there are those who will celebrate with a ham (or a turkey as well). We usually buy those hams that have the bone going right through the middle. I think it is part of the butt. Yes I could Google it so that I know for sure, but guess what, it doesn’t matter to me. All that matters is that ham is delicious! Now onto what you are going to do… You have cut most of the meat off the bone and save the bone for your soup. If you forgot to save your bone them you can just use two cups of diced up ham for this soup.
As my hubby says, this is a “stick to your ribs” kinda soup!
Split Pea Soup with Ham (Gluten Free/ Grain Free/ Dairy Free)
2 tsp. olive oil
1 medium onion
2 medium carrots
2 ribs of celery
2 c. dried split peas
16 c. water
1 ham bone-with meat on it or ham shanks
Dice onions, carrots and celery. Place into large pot with oil. Saute on medium heat for approximately 10 minutes. Add water, split peas, thyme and ham bone. Don’t worry if the water doesn’t cover the bone. Just flip the bone over after about an hour. Bring water to a boil, then turn down heat to medium low. Let simmer for approximately 2 hours or until peas are soft (well they pretty much dissolve) and soup is thickened. When soup is cooked, remove bone (it should be falling apart and the meat falling off of it) and the meat. Discard the bones and cut up meat into bite size pieces.
Store soup in covered container in the fridge for up to three days. Freezes well. Soup thickens as it cools. The first day is fine, but the next days you may need to add water to thin soup out.