Split Pea Soup with Ham
User Reviews
5
Split Pea Soup with Ham
Description
This Split Pea Soup with Ham features dried split peas cooked until tender in vegetable broth alongside sautéed onions, carrots, celery, garlic, and thyme. Diced cooked ham is added halfway through cooking, infusing the soup with smoky savory notes. Bay leaves contribute subtle herbal depth to the broth. The cooking process softens the peas until creamy, and optional pureeing can produce a thicker consistency while retaining chunks for texture contrast.
The resulting soup is both filling and flavorful with a rich, country-style character. It pairs well with crusty bread or a simple salad for a complete meal. The soup keeps well refrigerated for several days and freezes nicely, providing convenient leftovers.
Tips include rinsing split peas before use and the option to blend part of the soup to achieve the desired creamy thickness. Broth substitutions and varied cooking fats can be used based on preference. Using a ham bone instead of diced ham is an alternative method to enhance flavor further.
Ingredients
- 2 cups split peas dried
- 2 tablespoons olive oil
- ½ cup onion diced
- ½ cup celery diced
- ½ cup carrot diced (or sliced)
- 4 cloves garlic minced
- 1 teaspoon thyme fresh, leaves
- 8 cups vegetable broth
- 2 bay leaf
- 1 cup ham diced, cooked
Instructions
- Rinse the split peas in a colander under cold water.
- In a large pot, add the olive oil and heat over medium heat.
- Add the diced onion, carrot, and celery and cook for about 5 minutes, stirring often until they begin to soften.
- Then add the garlic and thyme and sauté for another minute or two.
- Pour in the broth and split peas and stir to combine well. Add the bay leaves and salt and pepper to taste.
- Bring to a boil over medium-high heat then reduce the heat to low, cover the pot, and cook for 30 minutes, stirring occasionally.
- After 30 minutes, add in the diced ham, cover again and cook for another 30 minutes, stirring occasionally.
- After an hour, test the peas to see if they’re tender. If they are not, cook for an additional 15-20 minutes.
Notes
- Rinse split peas thoroughly before cooking; no soaking needed.
- Partially pureeing the soup produces a creamy yet chunky texture.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Use cooked diced ham or add a ham bone during cooking to deepen flavor; remove bone before serving.
- Vegetable oil or butter may be substituted for olive oil in sautéing vegetables.
- Chicken broth or water can replace vegetable broth if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 323kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 1496mg | 62% |
| Potassium | 783mg | 17% |
| Fiber | 18g | 72% |
| Sugar | 9g | 18% |
| Vitamin A | 2603IU | 52% |
| Vitamin C | 9mg | 10% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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