We like to use up all our Thanksgiving leftovers in a hearty way. Otherwise nobody will eat them! By making the split pea and ham soup we were able to use up the vegetables and what was left of the spiral cut ham. It's the recipe we’ve chosen to share on our blog. Omit the ham if you like, and it will still be delectable either way.

Serves 8, prep time 20 minutes, cooking time one hour

2 tbsps olive or vegetable or olive oil
6 cups of water
1 pound dried split peas
2 large leeks, tough, dry, dark green parts removed, sliced in half lengthwise and then in 1 inch strips thoroughly rinsed a few times to get rid of all grit
4 celery stalks, in 2” pieces
2 large carrots, in ½” slices
Leftover pieces of spiral cut ham, including fat and bone, cut in bite sized pieces
5 cloves garlic, smashed
4 whole cloves
½ tsp whole black peppercorns
3 bay leaves

Heat all together in a soup pot with vegetable or olive oil until they begin to brown and smell amazing, then add 6 cups of water, the split peas and bring to a slow simmer.

It is ready to eat once the peas are softened (usually 45 minutes), and it can be enjoyed either as a thinner broth with more defined peas, or you can let it go until the peas dissolve and thicken. It is not likely that you would need to add any seasoning. Serve with fresh garlic croutons and enjoy!

Garlic Croutons

1/2 a baguette
1-2 tbsps of olive oil
1 to 2 cloves of garlic

Cut the baguette into cubed bite size pieces and let them sit out until they are dried out (12 - 24 hours). Once they are crunchy, you are ready to make croutons. Heat olive oil in a pan, over medium heat. Add minced garlic and bread pieces. Stir so they are well coated with olive oil, adding more oil if necessary, until pieces are lightly browned. Top individual soup bowls with croutons.