Split Pea & Ham Soup Recipe

If you have leftover ham from easter or sunday supper, use up the leftovers as well as the ham bone in one of the best ways possiblein a simple, delicious, gluten-free split pea and ham soup. Most of the work preparing this soup is simply stirring. After cooking diced onion in a bit of olive oil until translucent, the remaining ingredients are added to the stockpot and slowly simmered for 35 to 45 minutes, with frequent stirring until the split peas soften and soup thickens. The amount of water added to the soup is up to you and how thick you desire the end result. Start with five cups as the base, then add 1to 2 more cups of water if you prefer a thinner soup. Garnish a bowl of this gluten-free split pea and ham soup with either a dollop of greek yogurt, sour cream, gluten-free croutons, or fresh chopped parsley. For more brightness in flavor, squeeze half a lemon over top, then stir to combine. Serving this soup as a hearty main meal? Use a slice of homemade crusty gluten-free bread as a spoon. Vegetarian or making this soup for meatless monday? Simply leave out the ham and ham bone. The flavors will still be rich and delicious without meat.