Split Pea and Ham Soup is a classic, hearty dish that has been cherished for generations. This comforting soup is perfect for chilly days, offering a delightful blend of smoky ham and creamy split peas, complemented by aromatic vegetables and herbs. It is an excellent way to use leftover ham and can be easily adapted to suit your taste preferences. Rich in protein and fiber, this soup not only warms you up but also provides a nutritious meal that is sure to satisfy the whole family.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound dried split peas, rinsed and sorted
- 1 ham bone or 2 cups diced cooked ham
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup diced potatoes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Split Peas and Ham:
- Stir in the split peas, ham bone (or diced ham), and pour in the broth.
- Add the bay leaves and thyme. Stir to combine.
- Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let the soup simmer for about 1 to 1.5 hours, stirring occasionally, until the peas are tender and the soup has thickened.
- If using, add the diced potatoes after the first 30 minutes of simmering.
- Season and Serve:
- Remove the ham bone, if used, and strip any remaining meat from it to add back into the soup.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Enjoy this nourishing Split Pea and Ham Soup with some crusty bread for a complete meal!
