Split Pea Soup is a staple at my house after Easter. It’s a great way to use up your leftover ham bone and it’s a very mild, kid-friendly soup. My grandmother shared this split pea soup recipe with me years ago and I have fond memories of eating this soup at her house so it always reminds me of her when I cook it.

This soup is so easy, you honestly can’t screw it up. I throw our leftover hambone in a pot with all the ingredients after Easter dinner and let it simmer for the next several hours. The next day we have amazing soup that reheats perfectly and makes a great alternative to ham sandwiches.

Ingredients

• 1 ham bone with leftover meat or 1 lb. spare ribs
• 1 lb split green peas
• 1 bunch celery, diced
• 2 large onions, diced
• 3 qts. water
• salt and pepper

Preparation

Combine all ingredients in a large stock pot and bring to a boil. Reduce heat and simmer for 3 hours.

Serve with corn bread or ham sandwiches.

Tip: If you have picky eaters you could use an immersion blender to smooth out the texture.