Split Pea and Ham Soup Recipe
Turn your leftover baked ham into the most delicious split pea and ham soup! This easy recipe uses simple ingredients to create a hearty, comforting meal perfect for cold days.
Servings 8
Ingredients
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 2 cups cooked ham diced or cut into bite size
- 1 cup diced celery
- 1 cup diced carrots Dice the carrots into a smaller size so they can cook faster
- 2 garlic cloves minced
- ½ tsp salt
- ½ tsp ground pepper
- 1 lb green split peas rinsed
- 8 cups chicken broth
- ½ tsp fresh thyme or 1 teaspoon dry thyme
- 1 ham bone optional
Instructions
- In a Dutch oven, over medium heat, add oil and onion. Stir and cook for 2-3 minutes or until the onions start to soften.
- Add the cooked ham, mix, and cook for 8-10 minutes. The ham will be golden.
- Add the celery and carrots. Mix well and cook until they are softened, approximately 5 minutes.
- Add the rinsed peas, mix well.
- Pour the chicken broth and mix all ingredients well.
- Sprinkle the fresh thyme.
- Bring the mixture to a boil and reduce to a simmer. Cover and cook for approximately 1 hour or until the peas are softened.
- *If the liquid is evaporating too quickly, add more chicken broth as needed.
Notes
Split peas will naturally break down into a thick, creamy consistency, so no need for cream. However, if you would like a smoother texture, you can use an immersion blender. If you do decide to use the immersion blender, you can wait to add the ham after it.
I use chicken broth, so it brings more flavor. You can use water, but you may need to adjust the seasoning.
Why do I brown the ham? Browning the ham before adding the broth creates the base of the soup and brings extra flavors. Make sure to rinse the peas well. This step will help them cook more evenly. No soaking required. Make sure to watch the liquid. Split peas absorb a lot of liquid. If the soup thickens too quickly, add extra broth or water ½ cup at a time. Storage: When the soup is completely cooled, store it in an airtight container for 2-3 days. Rewarm: Place a portion in a saucepan on medium heat. If the soup is too thick, add some water or broth to thin it down. Serve the soup with fresh bread, garlic bread, or pull-apart bread.
Why do I brown the ham? Browning the ham before adding the broth creates the base of the soup and brings extra flavors. Make sure to rinse the peas well. This step will help them cook more evenly. No soaking required. Make sure to watch the liquid. Split peas absorb a lot of liquid. If the soup thickens too quickly, add extra broth or water ½ cup at a time. Storage: When the soup is completely cooled, store it in an airtight container for 2-3 days. Rewarm: Place a portion in a saucepan on medium heat. If the soup is too thick, add some water or broth to thin it down. Serve the soup with fresh bread, garlic bread, or pull-apart bread.
Nutrition
Calories: 298kcal | Carbohydrates: 39g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 1374mg | Potassium: 797mg | Fiber: 16g | Sugar: 7g | Vitamin A: 2826IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 3mg
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