Ham and Pea Soup

Left over ham from Easter easily becomes a soup! You don't need to add salt to this soup! 

1-2 cans small peas

1 large sweet onion

3 cloves fresh garlic

1 large ham bone, with meat still on it

pepper

a little bit of basil and oregano

Cut off as much meat as you can from the bone. Dice it up into bite sized, or smaller pieces. Put the ham trimmings in a large bowl covered, in the refrigerator.

Cut a large onion into quarters and add to the water.

Chop up some fresh garlic and add to the water.

Cover the bone with water, bring to a boil, and then reduce heat to a simmer for 3 hours.

Once the 3 hours are up, remove the bone. I left in my onion and garlic.  This is now the base broth. 

Add in your diced ham to the broth and simmer on low for another hour or so. 

Add in your peas and cook for about 30 minutes or however long you want and serve!

​Ham bone boiling nicely, along with the onion and garlic for seasoning.

Ham bone removed, diced ham and peas added boiling lightly.

Tasty ham and pea soup!