Split Pea Soup with Ham

Split Pea Soup with Ham

from stripedspatula.com
Soup
90 min
468 kcal / serving

This slowly-simmered split pea soup uses a ham bone (or ham hocks) for a rich, subtly smoky flavor. Don't forget the croutons on top!

Ingredients

  • ¼ cupunsalted butter
  • 2 cupschopped onion
  • 1 cupdiced carrot ((1/4-inch dice))
  • 1 cupdiced celery ((1/4-inch dice))
  • ¼ teaspoonkosher salt (, to taste)
  • ½ teaspoonfreshly-ground black pepper (, plus additional to taste)
  • 2 clovesgarlic (, minced)
  • 1 pounddried green split peas (, rinsed and sorted)
  • 1meaty ham bone
  • 1 largebay leaf ((or 2 small))
  • 2 teaspoonsfresh thyme leaves (, chopped and quantity divided)
  • 6 cupschicken stock ((low sodium))
  • 2 cupswater
  • 1 cupdiced ham ((1/4-inch dice))
  • buttery garlic croutons (, for serving)

Directions

  1. 1

    In a large pot or Dutch oven, melt butter over medium heat until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.

  2. 2

    Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your taste.)

  3. 3

    Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.