ham barley pea soup

Use leftover ham to create a delicious soup to last all week.

Use leftover ham to create a delicious soup to last all week.

I like to use leftover bones to make delicious soups after the holidays. It’s super easy to do but it  does require some time. The longer you cook your stock the more rich and concentrated the results will be. This year I decide to use the leftover ham to make a ham barley pea soup. Here’s how to make a yummy meal that will satisfy those cold weather cravings all week long.

Stock Ingredients
1 left over bone-in ham from the holiday
2 large carrots
4 celery stalks
2 medium onions
5 cloves garlic
2 star anis pods
1 pepper
1 teaspoon whole allspice
2 bay leaves crumbled
1 tablespoon black pepper
1/2 meyer lemon with skin
10 thyme sprigs
2 tablespoons olive oil

Saute vegetables, herbs and spices to release flavors.

Sauté vegetables, herbs and spices to release flavors.

Bone-in ham stock.

Bone-in ham stock.

Simply sauté all of the ingredients together in a large stock pot for about 5 minutes or so. Add 6 quarts of water and bring to a boil. Simmer uncovered until liquid is reduced by half, approximately 4 hours.

Soup Ingredients
1 cup barley
1 cup dried yellow peas
1 cup dried green peas
2 large carrots quartered and sliced
3 celery stocks thinly sliced
1 yellow onion diced
2 cups of diced ham (fat trimmed)

Add the dry ingredients to the stock pot and simmer for 40 minutes to an hour until cooked tender. Meanwhile, sauté onion, salt, carrots and celery until onion becomes translucent. Finally, add ham and transfer to stock pot. Simmer for 5 minutes, adjust seasoning and serve! You can shave fresh Parmesan or Romano on this soup if you like. Enjoy.

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