Description
A comforting and hearty Split Pea Soup with Ham recipe that is perfect for using up leftover ham. This flavorful soup is easy to make and great for a cozy dinner on a cold day.
Ingredients
Scale
Split Pea Soup with Ham:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 lb dried split peas, rinsed
- 1 meaty ham bone or 2 cups diced cooked ham
- 8 cups low-sodium chicken broth
- 2 bay leaves
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Heat olive oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook vegetables: Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add ingredients: Add split peas, ham bone or diced ham, chicken broth, bay leaves, and thyme. Bring to a boil, then simmer for 1 to 1½ hours until peas are soft.
- Adjust seasoning: Remove ham bone if used, shred meat, and return to soup. Discard bay leaves, season with salt and pepper.
- Serve: Serve hot with crusty bread.
Notes
- This soup thickens as it sits—add water or broth to adjust consistency when reheating.
- For a smoother texture, blend part of the soup with an immersion blender.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 14 g
- Protein: 25 g
- Cholesterol: 45 mg
