Split pea soup is so darn good! Use your leftover ha from the holidays to bring this soup up another level and infuse it with more flavor.
split pea soup with ham
Split Pea Soup with Ham
Ingredient
- 3 tbsp. olive oil
- 2 c. diced ham
- 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
- 1 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)
Instructions
- 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.
- Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
- 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.
- Season with the salt and black pepper. Serve topped with parsley, if you like.