Split-Pea Soup with Ham

Name: Split-Pea Soup with Ham
Yield: Serves 6 to 8 (Makes about 3 quarts)
Cuisine: Mexican
Ingredients: 3 tablespoons, unsalted butter; 1 , medium onion, chopped medium; 2 , carrots, peeled and chopped medium; 3 large cloves, garlic, minced; 1 pound, ham steak, chopped fine; Pinch, sugar; 1 pound, dried split peas, picked over and rinsed; 6 cups, low-sodium chicken broth; 2 cups, water; 1 , bay leaf

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Appears in Cook's Country October/November 2005

SERVES6 to 8 (Makes about 3 quarts)

WHY THIS RECIPE WORKS

We developed our Split-Pea Soup with Ham recipe to turn this “day-after" soup into a weeknight meal. We replaced the hambone with a ham steak, chopping the meat fine so it blended into the soup. Cooking the ham steak with the vegetable...

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