Nothing ever went to waste in my Mama's kitchen and Dad was right there with her! After all, the bits of the Sunday ham were used, leftover was the "hangy on" bits, as Dad called them, and the bone.
Dad said all the flavor was in the bone. And he would simmer, simmer and keep simmering that bone until it gave up all of its hammy goodness.
I used to do that as well. Until my family whittled down from seven to three living in the home. I guess I could just go buy a ham bone or a hock even. But why chase down sodium? So here's a LoSo take on split pea soup.
- 1 tbsp canola oil
- 2 minced garlic cloves
- 1 finely chopped onion
- 1 large diced carrot
- 1 chopped stalk of celery
- 1 small chopped russet potato
- 4 cups vegetable broth (lower sodium or no salt added)
- 2 cups water
- 1 1/2 cups dried, rinsed split peas
- Saute the vegetables (all but the potato)
- Add potato, broth, water, and split peas.
- Bring to the boil and reduce to a simmer (covered)
- Cook for 45 minutes
- Allow to cool and transfer to the blender to blend smooth