thepioneerwoman5.0
Split Pea Soup With Ham
This classic split pea soup is a one-pot meal that's perfect to make with leftover Easter ham! Serve it with crusty bread to sop up all of the flavorful broth.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●colander
📝 Preparation Steps
1
Heat a large Dutch oven or pot over medium heat. Add the 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 minutes more. Add the garlic and cook ⏱️ 1 minute more.
2
Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
3
Add the peas, chicken stock, thyme, and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the peas "split" open in the pot and are very tender, ⏱️ 1 hour and ⏱️ 30 minutes. (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.
bay leaf (optional)1
4
Season with the salt and black pepper. Serve topped with parsley, if you like.
Nutrition Facts
calories
645 Calories
fat Content
26 g
fiber Content
19 g
sugar Content
14 g
sodium Content
1397 mg
protein Content
39 g
trans Fat Content
0 g
cholesterol Content
54 mg
carbohydrate Content
46 g
saturated Fat Content
7 g
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