SPLIT PEA AND ROOT VEGGIE SOUP

Makes 8 servings

“Cooking done with care is an act of love.” -Claiborne

ingredients

6 tablespoons butter
3 medium carrots peeled and chopped
2 large parsnips peeled and chopped
2 medium leeks white and green chopped
1 large onion chopped
2 1/2 teaspoons dried thyme crumbled
2 teaspoons dried marjoram crumbled
3 bay leaves
11 cups low salt chicken broth
3 cups dried split peas
1 1/4 pounds ham cubed and hambone
1/2 cup fresh Italian parsley

directions

Melt butter in large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. Add stock, peas and ham bone. Bring to simmer,cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally about 45 minutes. Remove ham bone and discard. Put cubed ham in and season with salt and pepper. Put parsley on top and serve. Can be made 2 days ahead. If too thick, add a little water when reheating.

notes

I make this with Christmas and Easter ham leftovers. It’s a great way to use things up. It works out perfect if you want to freeze the leftover ham and bone to make the soup at a later date....very yummy!

Source: Linda