Healthy Split Pea Soup with Ham
User Reviews
5
Healthy Split Pea Soup with Ham
Description
The recipe starts by sautéing diced onion, carrots, celery, garlic, and ham or bacon in olive oil until the onion is translucent. The mixture is then simmered with rinsed split peas, chicken broth, and herbs including bay leaf, thyme, oregano, basil, and black pepper. The soup cooks covered for about an hour until the peas and vegetables soften and flavors meld.
Bay leaves and ham bones or hocks are removed before returning chopped meat to the soup, which thickens as it cools. Optional garnishes such as crumbled bacon, fresh parsley, sour cream, or croutons can be added per serving for varied texture and flavor accents. The recipe includes stovetop, slow cooker, and Instant Pot methods to suit different cooking preferences.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 medium carrot peeled and diced
- 2 medium celery diced, ribs
- 2 cloves garlic minced (about 2 teaspoons total
- 1 ½ lbs. smoked ham hock or use 2 cups diced, smoked ham; 8 slices bacon, chopped; or a leftover ham bone
- 1 (16 ounce) split peas rinsed and drained, green or yellow
- 6 cups chicken broth use 7 cups for a thinner soup, reduced-sodium
- 1 bay leaf
- ½ teaspoon thyme dried
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- ¼ teaspoon black pepper
- Bacon optional garnish; bacon cooked and crumbled; parsley chopped
- parsley
- sour cream
- croutons
Instructions
STOVETOP METHOD
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. When the oil shimmers, add the onion, carrots, celery, garlic (and diced ham or bacon, if using). Cook, stirring occasionally, just until the onion is translucent, about 6-7 minutes.
- Stir in ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, covered, for about 1 hour (or until peas and vegetables are tender).
- Remove the bay leaf (and ham bone or ham hocks, if using). Chop up the meat from the ham hocks or bone, return the meat to the pot, and discard the bones and fatty pieces. Season with salt and pepper, to taste. The soup will thicken as it cools, so thin with extra broth or water, if necessary.
Notes
- Slow cooker and Instant Pot instructions are available for alternative cooking methods.
- Using smoked ham hock, smoked ham, bacon, or a leftover ham bone all work interchangeably to impart smoky flavor.
- Adjust broth quantity after cooking to thin the soup if it becomes too thick upon cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 1447 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 144.7kcal | 7% |
| Carbohydrates | 34.3g | 11% |
| Protein | 13.6g | 27% |
| Fat | 0.1g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Sodium | 395.7mg | 16% |
| Potassium | 140.6mg | 3% |
| Fiber | 13.5g | 54% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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