Split Pea Soup with Greens

Ham Shanks Add the Long-Cooked Flavor

How do you make Split Pea Soup without hambone?  

Most of us prepare a whole (or half) ham once or twice a year at most, so ham bones are scarce.  Does that mean we have to limit our consumption of Split Pea Soup — an exceptionally tasty and satisfying dish — to once or twice a year?

Fortunately, no. Last year we discussed how to make Split Pea Soup with Bacon. That recipe uses bacon and ham base as a hambone substitute and it is relatively quick to prepare. But good as the flavor is, it lacks a certain oomph.

If you want Split Pea Soup with traditional flavor— but without the traditional hambone — you’ll need to look for a “secret ingredient” in your supermarket meat department:  smoked ham shanks or ham hocks.  These inexpensive miniature “hambones” are the perfect size for soup making.

Tuscan Bean and Pasta Soup

This Vegan Italian Recipe Makes the Best Bean Soup

After a long, wonderful holiday season full of rich (and fattening!) food, many of us are craving healthier fare.  And with the colder weather typical of January, simple but hearty recipes sound mighty appealing.

There’s nothing quite as hearty (or simple) as recipes based on dried beans, legumes, and pulses.  These little nutritional powerhouses are great sources of protein, complex carbs, and fiber.  Because they’re one of our oldest foods (dating back over 7000 years, according to some estimates), they feature in many of the world’s cuisines, offering us a wide variety of recipes and traditions to draw from. 

Italy’s rich culinary heritage includes numerous dishes that incorporate dried legumes and pulses.  Some of my favorites are soups.  Typically, these are meal-in-a-bowl recipes that are easy to make and that deliver comforting, satisfying flavor.  Today’s recipe may be the best of the breed.