Split Pea Soup with Ham
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Loading... - Belle Rolland
- 11 Jul 2022
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When on the hunt for a simple, one-pot meal using leftover ham, try this split pea soup with ham recipe. After all, we're big proponents of making use of what you have on hand. Scalloped potatoes and ham turns a good amount of cooked ham into a dreamy side dish (or a filling main dish served with a spring salad). Ham stock is a great use for that leftover ham bone and stretches the smoky, salty flavors of the ham even further—infusing soups, stews and braises with its goodness. Or, put the ham bone in this soup to give it even more flavor!
Do split peas need to be soaked before cooking?
Split peas are like lentils—they don't need to be soaked before cooking, making this soup even easier to whip up on the fly. All it takes is a bag of green split peas and a few other fridge and pantry staples that you likely have on hand.
Can I make split pea soup without leftover ham?
Absolutely! This soup can be made anytime. A chopped ham steak works perfectly in place of leftover ham.
What goes best with split pea soup?
Split pea soup is a complete meal full of protein, vegetables, and starchy split peas. We can't deny that a sprinkling of crispy homemade croutons on top of the soup are great for soaking up the flavorful broth while adding a little crunch and texture to each bite. Or, serve alongside garlic cheese bread or a lighter option like a kale citrus salad.
Ingredients
- 3 tbsp. olive oil
- 2 c. diced ham (about 12 oz.)
- 1 yellow onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, chopped
- 1 lb. dried green split peas
- 8 c. chicken stock
- 2 tsp. dried thyme
- 1 bay leaf, optional
- 1/2 tsp. salt, plus more to taste
- 1/2 tsp. ground black pepper, plus more to taste
- Chopped fresh parsley, optional
Directions
- Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery and continue to cook until the vegetables are slightly softened, about 5 more minutes. Add the garlic and cook 1 more minute.
- Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
- Add the chicken stock, dried thyme and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour and 30 minutes until the peas "split" open in the pot and are very tender. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency. Read More...
