One of the easiest ways to cut your grocery budget is to simply eat what you already have. If you’re tired of eating your leftover Easter ham, here’s a easy, cheap and fabulous recipe, guaranteed to reincarnate that ham into something you’ll enjoy eating!
Split Pea Soup With Parmesan Croutons
1 bag of split green peas (do not soak)
1 leftover ham bone
2 cans chicken broth
4 C. water
1 leek, white part only, washed and finely chopped
2 carrots, peeled and finely chopped
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 tbsp butter
1 bay leaf
1 tsp marjoram
1/2 loaf of stale French bread, cut into 1/2″ cubes
1 stick butter
1/3 C. grated parmesan cheese
To prepare soup:
In a heavy stock pot over med-high heat, melt butter. Add the chopped vegetables and sauté until soft but not browned. Add remaining ingredients to pot. Bring to a boil, then reduce heat and let simmer for 1 hour.
While the soup is simmering, prepare the croutons:
In a large skillet, melt the butter completely over med-high heat. Add bread cubes. Toss frequently until golden on all sides. Add parmesan cheese and toss to coat. Remove from heat and set aside.
Remove ham bone. Salvage any meat from the bone and add the meat to the soup. Remove the bay leaf. Using a vegetable mill or food processor, process the soup with a medium blade.
Top hot soup with croutons and serve.