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Easter is over and I can’t seem to stop sneaking into the abundant supply of jelly beans and chocolate bunnies we have around here. Another thing we have left behind from Easter is a huge container of leftover ham! I have used it in two dinner recipes this week and still have quite a bit left! One of my favorite ways to use leftover ham and the ham bone is to use it for Split Pea Soup. As a kid I would have taken one look and the color alone would make me turn my nose up but now that I am (dare I say) older and wiser I realize you can’t judge food by its appearance. This recipe was passed down to me from my dad (adapted from the Goya version) so it only made sense that when I served it for dinner last night I invite my parents over too!

Leftover Ham Split Pea Soup

Ingredients

1 16 ounce package dry split peas
1 chicken bouillon cube
1 packet Goya Sazón without Annatto
1 cup ham, diced
Leftover ham bone
1 small onion, diced
1 tablespoon minced garlic
1 medium carrot, diced
6 cups of chicken broth

Directions

Sort and rinse peas. Add all ingredients to a large pot and bring to a boil. Once it has been brought to a boil cover and reduce heat to a simmer. Allow to simmer until peas are tender (about 60-90 minutes). Remove ham bone and serve.