Using a large soup kettle, boil ham bone in water to cover, skimming off fat. Strain, reserving meat and broth. Cook peas and remaining ingredients in broth until soft, simmering gently for 2 to 3 hours. Remove bay leaf and put soup through a food mill to puree. Add pieces of ham; reheat and serve with cornbread.
OFFER ENDS SOON! Send a one-year gift subscription of Yankee Magazine for only $19.97 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)!
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.