Now that Thanksgiving is over, the choice was to make Pea Soup from the Ham bone or Turkey Soup from the carcass. I chose the Pea soup for a couple of reasons. I LOVE it and it’s sooo easy.
2 tbsp. butter
1 cup minced onion
8 cups water
2 cups ( 1 lb.) green split peas, washed and any stones removed
2 whole cloves
1 bay leaf
1/2 tsp. pepper
1 ham bone with some meat attached
1 cup finely minced celery
1 cup finely diced carrots
1/4 tsp. marjoram
1 Tbsp. kosher salt
1/4 tsp. savory
Combine all ingredients in the slow cooker. Cover and cook on low for 8 to 10 hours
Remove ham bone and bay leaf.
Debone meat, cut into bite sized pieces and return to soup. Stir and Serve.
Posted in: Recipes for the Game, Regular Season
L.A. Kings Hockey for Women 
Mary Reed (@MaryAReed)
November 27, 2011
Yay, my favorite! Pea soup. It almost makes up for the game last night. Almost.
tracykingslover
November 27, 2011
I’ve never put cloves in my pea soup. I’m interested to see how that tastes different. Actually I have some onion bread in the freezer. Looks like this just might be dinner on Thursday when we vs Florida.
tracykingslover
December 6, 2011
I made the left over carcass this past weekend. Tons of barley and carrots. Really delicious. I’ll do it again at Christmas, but its kinda sad that we only do this twice a year. I’m going to stock up on turkeys over the next few weeks when they are on sale and keep in the freezer so we can do this in August. LOL.Just because!
The Recipe Seeker
January 30, 2012
Reblogged this on Recipe Seeker.