Split Pea Soup with Ham (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1/4 cup unsalted butter
02 -
2 cups chopped onion
03 -
1 cup diced carrot (1/4-inch dice)
04 -
1 cup diced celery (1/4-inch dice)
05 -
1/4 to 1 teaspoon kosher salt, to taste
06 -
1/2 teaspoon freshly-ground black pepper, plus additional to taste
07 -
2 cloves garlic, minced
08 -
1 pound dried split peas, rinsed and sorted
→ Meat & Stock
09 -
1 meaty ham bone
10 -
6 cups low sodium chicken stock
11 -
2 cups water
12 -
1 cup diced ham (1/4-inch dice)
→ Aromatics & Garnish
13 -
1 large bay leaf (or 2 small)
14 -
2 teaspoons fresh thyme leaves, chopped and divided
15 -
Buttery Garlic Croutons, for serving
# How to Make It:
01 -
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.
02 -
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 additional stock or water if it gets too thick for your preference.
03 -
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.
# Handy Tips:
01 -
Salt content can vary significantly across brands of ham. Season the soup to taste after it's finished simmering. If your ham is particularly salty, consider omitting the initial 1/4 teaspoon salt when sweating the vegetables.
02 -
Ham Bone Substitution: If you don't have a leftover ham bone, two smoked ham hocks (about 1-1/2 pounds) can be substituted. They are saltier than a ham bone, so reduce the added salt accordingly. When removing the ham hocks, shred the meat off the bones and return it to the pot before serving.
03 -
Make-ahead: The soup can be stored, tightly-covered, in the refrigerator for 3 days, or frozen for 2-3 months. When reheating (to 160 degrees F), add additional stock to thin the soup if needed.