Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, peggy's split pea and ham soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

I did a few things my old way such as simmered my ham. When I want Split Pea Soup, this is the recipe I crave! Made with ham hocks or leftover ham, this is Pea Soup Tips and Variations. If you can't find smoked ham hocks, use a leftover ham bone or ham This is my new go-to soup for those cold fall nights!

Peggy's split pea and ham soup is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Peggy's split pea and ham soup is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have peggy's split pea and ham soup using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Peggy's split pea and ham soup:

1. Prepare 1 Ham bone and bits of ham
2. Take 48 oz Chicken broth
3. Make ready 1 packages Split peas
4. Prepare 2 cup Chopped carrots
5. Get 1 cup Chopped celery
6. Get 3 clove Garlic (optional)
7. Make ready 1/4 cup Butter

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It's easy to make and perfect for the cold weather. Pea soup or split pea soup is soup made typically from dried peas, such as the split pea.

Steps to make Peggy's split pea and ham soup:

1. Saute garlic and onion
2. Add celery, carrots, ham bone, ham, and broth
3. Bring to boil then add peas till peas are soft (1-2 hours)

It's easy to make and perfect for the cold weather. Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Many split pea soups call for puréeing, but not this one.

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