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Author Notes: After the holidays, I always end up with a ham bone or two left over from spiral cut hams. I inevitably find them a few months later when digging through my freezer and am compelled to make some good use of them. One of my favorite uses is this pea and lentil soup, especially because the ingredients tend to be pantry items I have around the house. This means no last minute grocery store runs and, if I throw everything in the crock pot by lunch time, I can have a hearty, comforting supper of delicious, homemade soup! —peachesplease
Serves 6 - 8
- 16 ounces dried, split peas
- 1 cup dried, green lentils
- 3 cloves garlic, pressed or minced
- 1 onion, diced
- 2 teaspoons cumin, ground
- 1/2 teaspoon coriander, ground
- 6 pods cardamom
- 2 tablespoons curry powder
- 2/3 to 1 gallons low sodium chicken stock
- 1 ham bone with meat (left over spiral cut ham bones are perfect)
- salt & pepper, to taste
- Rinse peas and lentils and put them in the bottom of a crock pot.
- Place the ham bone on top of the peas and lentils and then layer the onions, garlic and spices over the ham, peas and lentils.
- Add the stock, reserving a bit for thinning out later, if necessary.
- Cover and cook on high for approximately 6 hours. The ham should be falling off the bone, the lentils tender after that time. If you give it a stir, the peas should break up and thicken the soup. If it still seems a bit undercooked, give it another hour.
- Once the soup is cooked, fish out the ham bone and meat. Shred the meat into chunks and return the meat to the soup.
- Give the soup a good stir, which will incorporate the peas into the broth. If the soup is too thick, stir in some more stock. Taste for seasoning and add any salt or pepper, if desired.