Split Pea Soup with Ham
User Reviews
5
Split Pea Soup with Ham
Description
This Split Pea Soup with Ham centers on simmering yellow split peas with a smoked ham shank, chicken broth, garlic, bay leaves, and diced onions. The peas are cooked until they start to break down, while diced carrots are added later in cooking to maintain some texture. After cooking, the ham shank is removed and meat shredded back into the soup to deepen the flavor. A brief blending softens some of the soup but retains texture, creating a thick, hearty consistency.
The smoky flavor from the ham shank is the primary seasoning, requiring little additional salt. The soup balances creamy and chunky elements with tender vegetables throughout. Black pepper is used to finish it off, adding subtle spice.
This soup is traditionally served hot as a filling lunch or dinner, often accompanied by rustic bread or crackers. It can be stored refrigerated and tends to thicken when chilled; thinning with broth or water on reheating adjusts the consistency. Leftovers can also be made more substantial by adding diced ham chunks.
Using a smoked ham shank enriches the broth profoundly, so extra seasoning is typically unnecessary. The soup’s versatility and depth make it practical for batch cooking.
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium yellow onion diced
- 1 ham shank smoked
- 48 ounces chicken broth or chicken stock; note: also made with broth plus water
- 3 cups split peas one pound
- 2 bay leaf
- 4 cloves garlic minced
- 3 carrot diced
- salt to taste
- black pepper to taste
optional
- 1-2 cups ham diced, for heartier soup
Instructions
- Heat the oil and butter in a large Dutch oven and saute the onions for a few minutes to soften them.
- Add the ham shank, broth, peas, bay leaves, and garlic to the pot and stir to combine. Bring the pot to the boil.
- Cover and turn down the heat to low. Let the soup cook at a simmer until the peas are soft and starting to fall apart, this will take about an hour, give or take. Add the carrots to the pot during the last 30 minutes of simmering. Note: I like to add the carrots at the end of cooking so they don't get too soft.
- Remove the ham shank to a plate and shred any meat from the bone.
- Remove the bay leaves and then take an immersion blender and blend very briefly just to puree some of the soup, leaving plenty of texture. Note: you could blend the soup super smooth, if you like, but I think it's best with texture. Add the extra ham after blending, if using.
- Season with black pepper and, only if needed, salt.
Notes
- Using a smoked ham shank gives the soup a deep, smoky flavor without needing additional seasonings.
- Leftover soup thickens when refrigerated; thin with broth or water when reheating to desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 663mg | 28% |
| Potassium | 961mg | 20% |
| Fiber | 20g | 80% |
| Sugar | 8g | 16% |
| Vitamin A | 3981IU | 80% |
| Vitamin C | 16mg | 18% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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