SPLIT PEA AND HAM SOUP WITH CROUTONS

Split Pea and Ham Soup with Croutons image

Provided by Kimberly Biegacki

Time 2h50m

Number Of Ingredients 18

COOKIN' THE HAM BONE
1 leftover ham bone with ham still on it
2 qt water
SPLIT PEA SOUP
1 lb bag of green split peas
4 medium bay leaves
1/2 - 1 tsp thyme
1/2 tsp herbes de provence
1/8 to 1/4 tsp ground cloves, optional if you like this spice
2 medium garlic cloves, minced
4 medium carrots, chopped
2 large celery stalks, chopped
1/2 c onions, minced
CROUTONS
1 loaf of pumpernickel bread or your favorite
garlic powder or garlic salt
beau monde seasoning
olive oil, extra virgin

Steps:

1. Place your ham bone in a large pot and cook on medium heat for 1 1/2 hours.
2. Look through your split peas and throw out any bad ones and then rinse with cold water. Remove your ham bone and remove the remaining meat on the bone. Tear or cut into smaller pieces.
3. In another pot take at least a quart of the broth and add your peas, seasonings and your ham. Begin cooking on a medium heat for 1/2 hour or so. Continue to add broth to your liking as the peas absorb broth you will need to add more.
4. After 1 1/2 cooking or so, add your carrots, celery and onions. While this continues to cook for another 1/2 or so till vegetables and peas are done you can make your croutons.
5. CROUTONS: Tear your bread into smaller pieces and coat with your oil and toss with hands. Now, add your seasonings of garlic powder and beau monde. If you don't have beau monde just add garlic salt. Add a little more oil if necessary to coat the bread pieces evenly as possible. Place in oven on some tin foil OR parchment paper at 350 degrees for about 10 minutes.
6. Ladle your soup into a bowl and add your croutons. Now you are ready to eat.