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
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
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g cooked ham
- 3.5 oz100g dried split peas
- 1/3 cup50g onion
- 1/3 cup45g carrot
- 1/4 cup30g celery
- 1 clove1 clove garlic
- 11 bay leaf
- 1/2 tsp1/2 tsp dried thyme
- 2 cups480ml chicken stock
- 1 tsp1 tsp olive oil
- 1/4 tsp1/4 tsp black pepper
- 1 slice30g sourdough bread