American · Dinner
Split Pea Soup with Ham
A thick American soup of yellow or green split peas simmered with diced smoked ham, onion, carrot, and celery in seasoned chicken stock until the legumes break down into a coarse puree. Bay leaf and thyme flavour the pot. Served hot with crusty sourdough bread.
$3
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
702.3Calories
63.3gProtein
19.9gFat
62.6gCarbs
8.1gSugar
16.7gFiber
4487mgSodium
121.6mgChol
5.3gSat Fat
high-fiber
protein-rich
herb-salt
all-time-classics
dairy-free
Instructions
1
Prep
Rinse the split peas under cold water until they run clear, then dice the onion, carrot, celery, and ham on a board.
2
Sweat
Warm the olive oil in a heavy pot over medium heat and cook the onion, carrot, and celery 5 minutes until softened and translucent.
3
Bloom
Stir the garlic and thyme into the pot and cook over medium heat 1 minute until the raw garlic smell fades away.
4
Simmer
Add split peas, diced ham, bay leaf, and chicken stock, boil then drop to low and simmer covered 60 minutes until the peas collapse.
5
Plate
Discard the bay leaf, season with pepper, loosen with water if needed, then ladle into a warmed bowl with the sourdough.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked ham
- 7 oz200g dried split peas
- 2/3 cup100g onion
- 2/3 cup90g carrot
- 1/2 cup60g celery
- 2 clove2 clove garlic
- 22 bay leaf
- 1 tsp1 tsp dried thyme
- 4 cups960ml chicken stock
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp black pepper
- 2 slice60g sourdough bread
