Split Pea Soup with Ham
Smoky, hearty, and incredibly comforting, this easy Split Pea Soup with ham is a meal you'll want to enjoy on repeat!
Servings: 8
Equipment
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 celery stalks diced
- 2 carrots diced
- 1 small yellow onion diced
- 3 cloves garlic minced
- 6 cups low sodium chicken broth
- 2 cups water
- 16 ounces dried split peas
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and fresh ground black pepper to taste
- 1½ pounds smoked ham hocks or use a meaty ham bone
- chopped fresh parsley for garnish
Instructions
- Prep. Heat olive oil and melt butter in a large pot or Dutch oven set over medium-high heat.
- Saute. Add the chopped celery, carrots, and onions; cook for 4 minutes. Stir in garlic and cook for 1 minute.
- Add liquids, peas, and herbs. Stir in the chicken broth and water. Stir in the split peas, bay leaves, thyme, and oregano; season with salt and pepper. Don’t use too much salt because the ham hocks are already salty.
- Add ham and cook. Add the ham hocks to the pot and bring the mixture to a boil. Reduce heat to low, cover the pot, and let simmer for about 1 hour and 15 minutes, stirring occasionally. The soup is ready when the peas are soft. Start checking it for doneness around the 55-minute mark.
- Shred the meat. Remove the ham hocks from the soup and let rest for several minutes, or until cooled enough to handle. Then, shred or chop up the meat into smaller pieces. Discard the bones and skin.
- Finish and serve. Add the chopped ham back into the soup and cook for 1 minute. Remove from heat. Taste the soup for salt and pepper and adjust accordingly. Ladle the split pea soup into bowls, garnish with parsley, and serve.
Notes
- Ham Alternatives: If you don't have a ham bone, you could use diced ham or even smoked sausage for a different twist on flavor.
- Adjusting Consistency: If the soup is too thick for your liking, you can add more broth or water to reach the desired consistency. If it's too thin, let it simmer uncovered for a little longer.
- Vegetarian Version: You can make a vegetarian version by omitting the ham and using vegetable broth instead of chicken broth.
- Spice It Up: Feel free to add more herbs or spices to taste, such as a pinch of cayenne for heat or some fresh rosemary for depth.
- Avoid Over-Salting: Since the ham (especially if cured or smoked) adds saltiness, taste as you go, adding salt gradually as needed.
- Storing and Reheating: This soup freezes well. Store in airtight containers for up to three months. Reheat on the stove, adding a bit of water or broth if it's too thick after freezing.
- Slow Cooker Option: If you prefer, you can make this soup in a slow cooker, excluding the 2 cups of water, and adjust the cooking time to 5 hours on high or 8 hours on low.
Nutrition
Serving: 1.5cups | Calories: 500kcal | Carbohydrates: 40g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 276mg | Potassium: 1086mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2754IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 4mg
