Created by me (and made twice - ever),
this recipe will make another family dinner
from the leavings of a $10 ham with about
$5 worth of canned goods and some old
celery that nobody wants. Total for two
family dinners - $20. Easy to make
and very good to eat, it is a lot like split
pea soup without soaking split peas and
cooking for hours to soften them.
"Smooshed" Pea Soup With Leftover Ham
1 ~ 3 – 5 lb. ham hock bone and fat
(after eating the ham with mashed spuds)
½ gallon ~ water
2 ~ 15 oz. cans sweet peas.
1 ~ Can Cambpells split pea soup
1 ~ cup milk
2 ~ tbsp corn starch
½ tsp ~ celery salt
½ tsp ~ onion powder
5 short baby stalks of celery
(soft, rubbery, “inedible” stalks from the
bottom of the forgotten veggie drawer.)
½ med. Yellow onion – finely diced
1. Drop ham bone/hock in water, season with onion powder and celery salt and heat on stovetop, covered, on Med – high about 2 hours.
2. Pick all meat off bone/hock and discard all fatty/grisly
parts that don’t look to be worth anyone but the dog’s time.
3. Give the dog the bone.
4. Drain liquid from canned peas, place in bowl and “smoosh” with fork until ½ of them are popped. Add to ham juice in pot. Stir.
5. Add can of soup (do not add water) to pot and stir. Simmer for 30 minutes.
6. Chop onion and celery thin and add to pot.
7. Fork-whip corn starch with cold milk, then add.
Stir and simmer for another 30 minutes.
8. Salt and pepper to taste and serve with saltine crackers
And potato rolls (also leftover from last night).
9. Eat a fat ham/chicken sammich on the side with tomato and pickle on lightly toasted oatnut bread.
Recommended drink : beer, of course,
unless water is your forte.
2 opinionated prattle:
I would have eaten some of your soup today, instead I stopped and got a bowl to go of Clam Chowder. Smooth trip, except for the all nighter at SEATAC - don't ever do that. If I did not need the sleep, I'd post pictures of SEATAC at 3:00 am. In Montrose, got in a couple of hours ago, right nowI am going to get a nights sleep before they discover I am in town.
John a PERFECT recipe and right before Easter! I will definitely let you know how it turns out!
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