Split Pea & Ham Soup
This hearty soup is a great way to way to warm you up on chilly fall day. Pair it with a simple grilled cheese sandwich for a satisfying lunch!!
What You’ll need to Make Split Pea & Ham
How to Make Split Pea & Ham
Sort the dried peas and discard the yellow and broken ones.
Melt the butter over medium heat in a large stock pot. Add the onions & garlic. Turn the heat down to medium low and saute for 5-8 minutes until the onion are translucent.
Chop the carrots and celery and place in a bowl.
Add the carrots & celery and sweat for another 5 minutes.
Raise the heat to medium. Add the split peas.
Add the ham, bay leaf, peas, stock and water and stir. Once the mixture starts to boil, put on the lid and lower the heat to low. Cook for another hour and 15 minutes.
Turn off the soup. Season for salt and pepper. Ladle into bowls and top with croutons.
Ingredients
- 1 tbsp butter
- 1/2 medium onion
- 1 clove garlic
- 1 large carrot
- 1 1/2 ribs celery
- 1 cup ham diced
- 1 bay leaf
- 1 lb dried split peas, sorted and cleaned
- 4 cups chicken stock
- 2 1/2 cups water
Instructions
- Sort the dried peas and discard the yellow and broken ones.
- In a large stock pot, melt the butter over medium heat. Add the onions & garlic. Saute. Turn the heat down to medium-low and let the mixture cook for 5-8 minutes until the onion are translucent.
- Add the carrots & celery and sweat for another 5 minutes.
- Raise the heat to medium. Add the split peas.
- Add the ham, bay leaf, peas, stock and water and stir. Once the mixture starts to boil, put on the lid and lower the heat to low. Cook for another hour and 15 minutes.
- Turn off the soup. Season to taste.
- Ladle into bowls and top with croutons.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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