Split Pea with Ham Soup serves hearty chunks of ham, carrots, celery and onion in a creamy legume based soup. Perfect on a cold day for lunch or dinner.
Split Pea soup is one of my favorites. Although I’m usually skeptical of ordering out for the first time at a restaurant. I feel like Goldilocks tasting the bear’s porridge. Sometimes it’s watery, sometimes it’s too thick but sometimes, it’s just right.
Legumes act as their own thickening agent. The trick is to let them do their thing and cook down. I simmer my split pea soup for about an hour, stirring frequently. Sautéing the veggies separately then add it to the peas about halfway through cooking. Vegetables stay firmer but still absorb the soup’s flavors. Add the ham with the veggies.
Split Pea with Ham Soup
Split Pea and Ham Soup
Ingredients
- 16 ounces split peas, rinsed and drained
- 7 cups chicken broth
- 2 slices thick bacon, chopped
- 1 tablespoon vegetable oil
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped ham
- 2 sprigs thyme
- salt and pepper to taste
Instructions
- Brown bacon in a 3-quart saucepan with oil over medium heat. Remove cooked bacon. Add carrots, celery and onion and cook about 3 to 4 minutes to soften. Remove.
- Place split peas and broth in the saucepan. Bring to a boil. Reduce heat and simmer, uncovered for about 30 minutes, stirring frequently.
- Add vegetables, ham, bacon and thyme. Simmer an additional 30 to 40 minutes until peas are soft, not mushy. Add salt and pepper to taste.
