Hickory Ham Green Pea Soup

After indulging in a large batch of my French Canadian Pea Soup, I decided to make a new version of it, playing up some of Porter’s favorite flavors.

I give you “Hickory Ham Green Pea Soup”! While French Canadian style remains my favorite, this one is tops in Porter’s book!

Like the French Canadian pea soup, this is a very simple dish to prepare, and freezes beautifully.

Hickory Ham Green Pea Soup

1 large onion, chopped
6 ribs celery
3 cloves garlic, pressed
2 lbs green split peas
16 cups water
2.5 lb boneless ham, hickory smoked
3 large carrots, grated
1 tsp sage
1/2 tsp thyme.
1 bay leaf
1 tsp pepper
Salt

In a LARGE pot, saute onions and celery, cooking until tender and translucent. Add garlic, split peas, water, ham, and carrots, bring to a boil. Cover pot, remove from heat, and allow to sit for one hour.

After one hour, return pot to heat and bring up to a boil once more. Add sage, thyme, bay leaf, and pepper. Simmer over medium heat until split peas break down, forming a very thick soup.

Season with salt to taste.

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Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

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