Split Pea Soup with Ham
User Reviews
5
Split Pea Soup with Ham
Description
This soup starts by sauteing half of the carrots along with celery and onion in olive oil until soft but not browned, then adding garlic briefly. The inclusion of a smoked ham hock infuses rich smoky flavor throughout the cooking process. Split peas and a bay leaf join the pot with chicken stock and water, brought to a boil then simmered partially covered to break down the peas gradually over about an hour.
After initial simmering, remaining carrots are stirred in to cook until tender. Toward the end, diced ham enriches the soup with extra meaty texture and flavor. The seasoning with salt and black pepper is adjusted after accounting for the salted ham. This results in a thickened, creamy-textured soup with smoky, savory depth from the ham.
Homemade croutons season with olive oil, garlic powder, salt, and pepper, toasted until lightly crisp outside but chewy inside. These croutons add contrast when sprinkled on the soup just before serving. The soup stores well refrigerated or frozen and often tastes better the next day as flavors meld.
Ingredients
For the split pea soup
- 1/4 cup extra virgin olive oil
- 5 medium carrot diced, divided
- 3 celery diced, ribs
- 1 medium onion diced
- 3 cloves garlic minced
- 1 large bay leaf
- 1 ham hock or ham bone, smoked
- 1 ounce bag split peas see notes below
- 4 cups chicken stock low sodium
- 4 cups water
- 8 ounces ham diced - can use deli ham, cooked ham, etc
- salt to taste
- black pepper to taste
For the croutons
- 3 cups bread cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
For the croutons
- Begin by tossing the crouton ingredients together. Spread the croutons out onto a parchment paper lined baking sheet and bake at 350f for 10 minutes or until lightly toasted but still chewy on the inside.
For the split pea soup
- Heat a large Dutch oven to medium-low and add the olive oil along with half of the carrots, and all the celery and onions. Saute until very soft without burning (about 12-15 minutes). Once soft, add the garlic and cook for 1-2 more minutes.
- Add the ham hock, split peas, bay leaf, low-sodium chicken stock, and water. Bring soup to a boil then reduce heat to a simmer. Partially cover the pot, leaving about 1-inch open. Stir occasionally to avoid sticking.
- After 20 minutes of simmering add the remaining carrots and stir to incorporate. Continue to simmer the soup, stirring occasionally, for roughly 60-75 more minutes to thicken and break down the peas.
- During the last 15 minutes of cooking, add the diced ham. If the soup is too thick add a bit of water to thin it out. Conversely, if too thin, just increase the heat and stir frequently while cooking until the soup has reduced and thickened to your liking.
- Taste test the soup, making sure there are no hard peas. If so, just continue to simmer until soft. Season with salt and pepper to taste. Before serving remove and discard the ham bone and bay leaf. Serve in bowls and top with the garlic croutons. Enjoy!
Notes
- Sort split peas before use to remove debris or small stones.
- Use smoked ham hocks for authentic smoky flavor but hold off on adding salt until after tasting, as ham provides saltiness.
- Vegetarian version possible by substituting water for stock and omitting ham; smoked paprika can add smoky notes instead.
- Leftovers keep for 3 days refrigerated or freeze up to 3 months; soup flavors deepen with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 61.8g | 21% |
| Protein | 28g | 56% |
| Fat | 21.1g | 32% |
| Saturated Fat | 3.7g | 19% |
| Cholesterol | 22mg | 7% |
| Sodium | 815mg | 34% |
| Potassium | 1069mg | 23% |
| Fiber | 21.7g | 87% |
| Sugar | 9.3g | 19% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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