Split Pea Soup with Ham
User Reviews
5.0
996 reviews
Excellent
Split Pea Soup with Ham
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This slowly-simmered split pea soup uses a ham bone (or ham hocks) for a rich, subtly smoky flavor. Don't forget the croutons on top!
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Ingredients
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot (1/4-inch dice)
- 1 cup diced celery (1/4-inch dice)
- 1/4 to 1 teaspoon kosher salt , to taste
- 1/2 teaspoon freshly-ground black pepper , plus additional to taste
- 2 cloves garlic , minced
- 1 pound dried split peas , rinsed and sorted
- 1 meaty ham bone
- 1 large bay leaf (or 2 small)
- 2 teaspoons fresh thyme leaves , chopped and quantity divided
- 6 cups chicken stock (low sodium)
- 2 cups water
- 1 cup diced ham (1/4-inch dice)
- Buttery Garlic Croutons , for serving
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
- *Salt content can vary significantly across brands of ham. This is why I recommend seasoning the soup to taste after it's finished simmering. If you taste your ham before cooking and it's particularly salty, you might want to omit the 1/4 teaspoon salt when sweating the vegetables.
- *If you don't have a leftover ham bone, two smoked ham hocks can be substituted (1-1/2 pounds). They are saltier than a ham bone, so reduce the added salt in your soup accordingly. When you remove the ham hocks from the pot, shred the meat off of the bones and return it to the pot before serving. Discard the bones.
- The soup can be stored, tightly-covered, in the refrigerator for 3 days, or frozen for 2-3 months. When reheating (to 160 degrees F), add additional stock to thin the soup, if needed.
- Have a question about this recipe? Check out the FAQ's above, or leave a comment below. We'll do our best to help!
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
62g
(21%)
Protein
29g
(58%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
37mg
(12%)
Sodium
1025mg
(43%)
Potassium
1183mg
(34%)
Fiber
21g
(84%)
Sugar
13g
(26%)
Vitamin A
4030IU
(81%)
Vitamin C
8.9mg
(10%)
Calcium
84mg
(8%)
Iron
4.4mg
(24%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
996 reviews
Excellent
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