Split Pea Soup with Ham
User Reviews
5
Split Pea Soup with Ham
Description
Split Pea Soup with Ham starts by sweating onions, carrots, celery, and garlic in butter, seasoning gently before adding rinsed split peas. A ham bone infused with a bay leaf and fresh thyme simmers with the peas in chicken stock and water to develop deep flavor over an hour or more. Diced ham is added near the end to incorporate tender meat pieces throughout the soup.
The slow simmering softens the peas until they break down and thicken the broth. The mix of vegetables and ham delivers a rich and balanced taste, while herbs enhance the aroma. The soup's texture is hearty and smooth but retains some body from the diced vegetables and ham chunks.
Served hot, this soup is comfortably filling and pairs well with buttery garlic croutons providing crisp contrast. It fits well as a warming lunch or light dinner during cooler weather.
To manage saltiness, taste and adjust seasoning after simmering due to variability in ham salt content. Leftovers store well refrigerated for three days or frozen for several months. Reheat gently, adding stock as needed to reach preferred consistency.
Ingredients
- 1/4 cup butter unsalted
- 2 cups onion chopped
- 1 cup carrot 1/4-inch dice, diced
- 1 cup celery 1/4-inch dice, diced
- 1/4 to 1 teaspoon kosher salt , to taste
- 1/2 teaspoon black pepper plus additional to taste, freshly-ground
- 2 cloves garlic , minced
- 1 pound split peas rinsed and sorted, dried
- 1 ham bone meaty
- 1 large bay leaf (or 2 small)
- 2 teaspoons thyme chopped and quantity divided, fresh leaves
- 6 cups chicken stock (low sodium)
- 2 cups water
- 1 cup ham 1/4-inch dice, diced
- garlic crouton for serving, buttery
Instructions
- In a large pot or Dutch oven, melt butter over medium heat until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
- Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your taste.)
- Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.
Notes
- Adjust added salt carefully after tasting, since ham saltiness varies by brand.
- If using smoked ham hocks instead of a ham bone, reduce salt added; shred meat from hocks before serving.
- Store soup in refrigerator up to 3 days or freeze for 2-3 months in a tightly covered container.
- When reheating, add extra stock as needed to thin the soup to desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 1025mg | 43% |
| Potassium | 1183mg | 25% |
| Fiber | 21g | 84% |
| Sugar | 13g | 26% |
| Vitamin A | 4030IU | 81% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 84mg | 8% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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