I can't tell you how many times I heard this week on news shows how "everyone loves the thanksgiving leftovers as much as the meal itself". And honestly, it's true. Because the tradition typically creates an enormous amount of leftovers, every family has its own leftover favorites - sandwiches, scalloped potatoes and ham, crazy mash-up casseroles using ALL of the holiday favorites, anything goes.
One of my favorite, overlooked leftover is the ham bone. I don't know if it's intimidating, or why so many people simply toss it out with the garbage, but it really is an amazing ingredient. I often have a tough time deciding what I want to make with it. We have several favorites. Ham and bean soup, Red beans and rice, and of course, the old stand by: split pea and ham soup.
I always remember my mom's recipe box including recipes cut off boxes and bags. Those gems that companies put on their products. And several years ago, I decided to try a crock pot soup recipe on the back of the bag of split peas, and I have never changed a thing. It has a surprising twist, a bit of oregano, and it is the best split pea soup I've found. So simple, so easy, and the perfect comfy food. Mine is simmering in the crock pot now, ready for a warm cozy lunch with some fresh bread.
Crock Pot Split Pea and Ham Soup
1 leftover ham bone
1 lb split peas, rinsed and drained
1 small onion, finely chopped
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
2 tsp chicken soup base (or 4 bouillon cubes)
2 bay leaves
6 cups water
Put everything into a crock pot, and cook on low for 4-6 hours.
Remove the bay leaves and discard. Remove the ham bone, pull all
remaining meat off the bone and return it to the soup.
Perfect served with crusty homemade bread!
It's so easy. And so good. While my lunch is cooking, I think I'll enjoy another cup of coffee...and maybe a cooking show or two. Remember to enjoy the magic of the season!
