I use the ham-bone every time I’ve made a ham to make pea soup or navy bean soup.
You can also use smoked ham shank, 2 ham hocks, or ½ lb. Beef shank – but I think the ham bone is the best.
There are 2 versions. Version 2 is the standard version. Version 1 is my version.
Version 1
1 ham bone
1 16-oz. package dried split peas
3 Tablespoons butter
7 cups water
1 medium yellow onion, chopped
2 small, or 1 medium carrot, coarsely chopped
2 cloves garlic, peeled and finely chopped
1 teaspoon freshly ground black pepper
Sort through peas and remove any bad ones. Rinse and drain.
Place all ingredients in crock pot. Bring to boil on highest setting.
Reduce heat and go on about your day!
Before serving, cut meat off bone. Discard any fat. Stir meat into soup and serve.
To make southern style navy beans, simply replace split peas with navy beans. Boil navy beans for about 10 minutes in a separate pot, rinse and drain. Continue as above.
To Cook-
High- 4-5 hours
Medium – 6-8 hours
Low- 10-12 hours
Version 2
1 ham bone
1 16-oz. package dried split peas
2 14 ½-oz cans low sodium chicken broth
2 cups water
1 large yellow onion, chopped
2 small, or 1 medium carrot, coarsely chopped
2 cloves garlic, peeled and finely chopped
1 teaspoon freshly ground black pepper
1 bay leaf
Sort through peas and remove any bad ones. Rinse and drain.
Place all ingredients in crock pot. Bring to boil on highest setting.
Reduce heat and go on about your day!
Before serving, remove bay leaves and cut meat off bone. Stir meat into soup and serve.
To make southern style navy beans, simply replace split peas with navy beans. Boil navy beans for about 10 minutes in a separate pot, rinse and drain. Continue as above.
To Cook-
High- 4-5 hours
Medium – 6-8 hours
Low- 10-12 hours
