Ham And Split Pea Soup
A hearty and comforting soup featuring tender split peas, smoky ham, and a medley of vegetables simmered to perfection. Thick, creamy, and full of flavor, this classic soup is perfect for chilly days or as a satisfying meal any time of year.
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Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 2 cups dried green split peas rinsed and sorted
- 1 lb cooked ham diced (or ham bone for extra flavor)
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Optional garnish: chopped fresh parsley or croutons
Instructions
- Prepare Ingredients: Rinse and sort split peas. Dice ham and vegetables.
- Sauté Aromatics: In a large pot or Dutch oven, sauté onions, carrots, celery, and garlic over medium heat until softened, about 5 minutes.
- Add Peas and Liquid: Stir in split peas, broth, water, bay leaf, and thyme. Add diced ham or ham bone.
- Simmer: Bring to a boil, then reduce heat and simmer, uncovered, for 60–75 minutes, stirring occasionally, until peas are soft and soup has thickened.
- Adjust Seasoning: Remove bay leaf and ham bone (if used). Taste and season with salt and pepper.
- Serve: Garnish with fresh parsley or croutons if desired. Serve hot with crusty bread.
Servings: 8 servings