Ham Bone Lima Bean and Split Pea Soup

1/03/18 Cook’s Corner

Betty Kaiser

Happy New Year 2018 everyone! At our house, we’re starting off the New Year with…Leftovers! And I’ll bet your refrigerator is full of the same. Oh, sure, the pecan pie is probably all gone but there’s plenty of leftover ham or turkey to go around and around and around.

It must be time for soup! This year I’ve got leftover ham and that means lima bean or split pea soup. The problem with sharing soup recipes is that it’s hard to nail down the exact amount of ingredients to use. I make soup by the seat of my pants. A little bit of this, a little bit of that, etc.

Good soup making is not simple. You don’t just pop everything in a pot and walk away. Creating a delicious soup takes time. Most soups call for layering ingredients. The broth or liquid is your base. The veggies and meat are your center and the seasonings are your final touch. Yes, soup can be made in a crockpot but it still needs attention.

A soup’s liquid is a balancing act. Thin or thick? I start out with the recommended recipe amount but inevitably add more liquid. Seasoning also varies. I always need to add more at the end. The amount of salt is a tough call. I look for low sodium broths and love Mrs. Dash’s products. Crushed red pepper flakes and a few drops of green Tabasco Sauce really brighten up vegetable soups. I also use concentrated chicken, ham or vegetable bouillon.

At my house soup begins in the morning by sautéing the well-known Mirepoix (2 parts onion, 1 part each celery and carrots) that is then added to the broth with other liquids and seasonings. Unless it’s a stew that needs to have the meat tenderized, I add the cooked meat toward the end of the process.

The following recipes are best with ham off the bone. Place ham bone in a large kettle and cover it with water. Bring to a boil and simmer for about one hour or until the meat starts to fall off the bone. Remove the bone and meat from the water and set aside. Skim the fat from the broth and return to the stove to prepare the soup. Add ingredients per recipe. While soup is simmering remove remaining ham from the bone and cut into bite-size pieces. Discard the bone.

These soups can be ready to eat in as little as 3 hours. They’re best if simmered long on low heat. I cook them all day. Don't be afraid to add more liquid as needed! Finish seasoning an hour before serving for a brighter flavor. They can also be made the day before serving. Enjoy!

HAM AND LIMA BEAN SOUP

Simmer ham bone (as above) in 3 quarts water. Remove bone. Skim broth.

Soup:

2 cups dried lima beans

1 medium onion, chopped

4 stalks celery, diced

2 large carrots, shredded

Ham broth (above); add more water as needed

1-2 pints tomatoes

1 8 ounce can tomato sauce

3 whole cloves

2 bay leaves

1 teaspoon basil

1 teaspoon thyme

Last hour additions:

1 chicken or ham bouillon cube

2 tablespoons brown sugar

3 cups chopped ham

Lima Beans: Rinse dried beans, place in pot on stove and cover with cold water; bring to a boil. Turn off heat and let sit for one hour. Drain and add to 3 quarts of the broth with the following:

Sauté the onion, celery and carrots in butter. Add to broth with the remaining ingredients. Simmer all afternoon to blend flavors and finish cooking beans. Thirty minutes before serving add bouillon cube, brown sugar and chopped ham. Taste to adjust seasonings. Serve with corn bread and a salad. Serves 6-8 generously.

KCD’S SPLIT PEA SOUP

This was served weekly at Kaiser's Country Diner

Simmer ham bone (as above) in 3 quarts water. Remove bone. Skim broth.

Soup:

2 cups dried split peas (or 1# bag)

Ham broth (above) or 2 32-ounce cartons chicken broth

1 large onion, minced

3 celery stalks and leaves, chopped

3 large carrots, grated

2 medium potatoes, grated

1 large bay leaf

1 teaspoon each basil and thyme

Pinch of cayenne pepper

1 teaspoon ham or chicken base

Last hour additions:

Garlic salt and lemon pepper to taste

3 cups shredded ham

Add the split peas to 3 quarts of the ham bone broth. Bring to a boil uncovered for 2 min; remove from heat. Cover and let stand (1) hour. Sauté the onion, celery and carrots in small amount of oil. Add to broth with potatoes, and seasonings. Simmer long and low until very tender, stirring often. Add water as needed. One hour before serving add: 1 teaspoon each basil and thyme plus 2 teaspoons liquid smoke and shredded ham. Taste for more salt and pepper or other seasonings. Serves 8.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes

 that are delicious, family oriented and easy to prepare.