This is such a good recipe for split pea soup. I think I posted the recipe here once but always have trouble finding anything using the search function. Anyway, here it is again.

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Split Pea Soup With Ham
(Serves 6)

1 pound dried green split peas
8 cups chicken stock (preferably low sodium)
2 cups water
1 meaty ham bone or 2 smoked ham hocks (See *Note below)
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves (optional)
3-4 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves (optional)
2 T. dry sherry (optional)
1/2 tsp. pepper

Rinse peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil.

Add the ham bone, celery, 1 T. of parsley and tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for about 1 hour.

Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about 1 hour.

Remove soup from heat. Remove ham bone and shred meat from bone, removing any excess fat. Return meat to the soup.

Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning; salt is usually not needed due to the salt in the ham. Heat through and serve immediately.

*Note: I buy a smoked ham hock at Stater Bros. for this...usually about 1.65 to 1.75 lbs.

Looks and sounds yummy. Thanks.

And I just happen to have leftover ham.

I want some now right now darn it. Looks like pretty much the way I made it last time but that was years ago. I guess when I break the Easter ham out, they have to save some have aside or split pea soup. Great picture champagne thanks for sharing the recipe.

Funny you should post that today.

I just finished bean soup and corn bread.

Thank you for reposting the recipe.