Split Pea Soup with Ham
A wholesome and comforting split pea soup featuring tender split peas, savory ham, and a blend of vegetables, perfect as a main meal or starter.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For sautéing vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 pound dried green split peas, rinsed and sorted
- 1 ham bone or 1 1/2 cups diced cooked ham For rich flavor
- 7-8 cups chicken broth or water Adjust for desired thickness
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper To taste
Optional Garnish
- chopped parsley For garnish
- croutons For garnishing
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion, minced garlic, chopped carrots, and chopped celery. Cook for about 5 to 7 minutes, stirring occasionally.
Cooking
- Stir in the rinsed split peas along with your choice of ham. Toss in the bay leaf and dried thyme.
- Pour in 7 cups of chicken broth or water, then give everything a thorough stir to combine.
- Bring the pot to a gentle boil and then reduce the heat to low.
- Cover the pot slightly, using a tilted lid to allow steam to escape, and let the soup simmer for 60 to 75 minutes, stirring occasionally.
- If desired, use an immersion blender to purée part of the soup for a smoother texture.
- Taste the soup before serving and adjust the seasoning with salt and black pepper.
Serving
- Ladle the soup into bowls and garnish with chopped parsley or croutons.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a vegetarian version, omit the ham and use vegetable broth, adding smoked paprika for flavor. Store leftovers in airtight containers and refrigerate for up to five days or freeze for up to three months.