Split Pea Soup with Ham at home
- Yield 6
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Split Pea Soup with Ham at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery ribs, diced
- 5 cloves garlic, minced
- 1 pound dried green split peas, rinsed
- 1 leftover ham bone (or a small ham hock)
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper, plus more to taste
- 1 cup (8 ounces) diced smoked ham slices
- fine sea salt, to taste
- optional garnishes: chopped fresh parsley, extra diced ham, croutons
Method
Sauté the veggies. Warm the olive oil in a large stockpot over medium-a hot burner. Tip in the onion, carrots, and celery and sauté for 5–6 minutes, stirring occasionally, until softened. Tip in the garlic and sauté, stirring frequently, for 1 minute more.
Let it bubble gently. Stir in the split peas, ham hock, broth, bay leaf, thyme, and black pepper. Raise to a gentle boil, then reduce heat to low. Lid and let it bubble gently for 60–75 minutes, stirring occasionally, until the peas are very soft and beginning to break down.
Adjust seasoning. Stir in the cooked ham and remove the bay leaf. Taste and season with additional black pepper or salt as needed. (Ham bones or hocks can vary significantly in terms of saltiness, so you may or may not need to add salt.)
Plate Ladle warm soup into bowls, finish with a twist of black pepper and any desired garnishes, and enjoy!
