Split Pea Soup with Ham
A comforting and nutritious split pea soup infused with savory ham and aromatic vegetables, perfect for chilly days.
Ingredients
Base Ingredients
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot
- 1 cup diced celery
- 1/4 to 1 teaspoon kosher salt adjust according to taste
- 1/2 teaspoon freshly-ground black pepper
- 2 cloves garlic, minced
Main Ingredients
- 1 pound dried split peas, rinsed and sorted
- 1 large bay leaf
- 2 teaspoons fresh thyme leaves, chopped
- 6 cups chicken stock (low sodium)
- 2 cups water
- 1 cup diced ham
For Serving
- as needed buttery garlic croutons for serving
Instructions
Preparation
- Melt the unsalted butter in a large pot or Dutch oven over medium heat.
- Add the chopped onions, diced carrots, and diced celery; season with 1/4 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
- Sauté the mixture for about 5 to 8 minutes until the vegetables begin to soften and release their aroma.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the rinsed split peas, ham bone, bay leaf, and 1 teaspoon of fresh thyme.
- Pour in the chicken stock and water, stirring to combine.
Cooking
- Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook uncovered for approximately 60 to 90 minutes.
- Stir occasionally, ensuring the split peas break down and the soup thickens.
- During the last 15 minutes of cooking, add the diced ham to heat through.
- Once the peas are fully cooked and the soup is at desired thickness, remove the pot from heat.
- Discard the ham bone and bay leaf, stir in the remaining thyme, and adjust seasonings as necessary.
Serving
- Ladle the soup into individual bowls and top with buttery garlic croutons.
- Serve with additional sides like a fresh salad or crusty bread, if desired.
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Notes
For best results, chop vegetables a day ahead. Experiment with herbs and spices to suit your taste.