Split Pea Soup with Ham

Name: Split Pea Soup with Ham
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 400 g Green Split Peas; 1 tbsp Olive Oil; 1 Onion; 2 Carrots; 2 Celery; 2 cloves Garlic; 7⅔ cups Chicken Broth; 1 Bay Leaf; ½ tsp Thyme; 8 slices Ham; ½ tsp Salt; ½ tsp Black Pepper

By Eatpace

Split peas simmer with ham, carrots, onion, and celery until thick and tender. The soup reheats well, so leftovers can be portioned for lunch.

Total: 90 min; 15 prep · 75 cook
Serves: 4; Scale it below
Calories: 543; kcal per serving
Protein: 36g; per serving

Plan this dinner Jump to recipe

A bowl of thick split pea soup with diced ham, carrots, and celery.

90 min

Method

6 steps 15 min prep · 75 min cook

Prep

Step 1. Check the Green Split Peas for any small stones and set them aside.

Cook

Step 2. Heat Olive Oil in a large pot over medium heat. Add Onion, Carrot, and Celery; cook, stirring, until the onion softens, about 7 minutes.
Step 3. Stir in Garlic and cook until fragrant, about 1 minute.
Step 4. Add Green Split Peas, Chicken Broth, Bay Leaves, and Thyme. Bring to a boil, then lower the heat and simmer partly covered, stirring occasionally, until the peas are very soft, about 60 minutes.
Step 5. Stir in Ham and simmer until heated through, about 5 minutes. Add a splash of water if the soup is too thick to ladle.

Finish & serve

Step 6. Remove the bay leaf. Taste and stir in Salt as needed and Black Pepper, then ladle into bowls.

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Tips

Good to know

Stir more often as the peas soften so they don't catch on the bottom of the pot.

Leftovers

Refrigerate leftovers for up to 4 days and add a little water when reheating, as the soup thickens as it stands.

Swap it

Use vegetable stock instead of chicken stock if that's what you have.

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