American · Dinner
Split Pea Soup with Ham (Gluten-Free)
Split green peas simmered with smoked ham, onion, carrot, and celery in a gluten-free base until the peas break down into a thick, savoury pottage. Bay leaf and thyme carry the aroma while ham adds salt and smoke. Served hot with parsley and cracked black pepper.
$3
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
516Calories
51.6gProtein
18.3gFat
33.9gCarbs
5.5gSugar
8.4gFiber
3268mgSodium
123mgChol
Instructions
1
Prep
Rinse the split peas under cold water and pick out grit, then dice the ham, onion, carrot, and celery into piles.
2
Sweat
Warm the olive oil in a saucepan over medium heat and cook the onion, carrot, and celery 5 minutes until the onion turns translucent.
3
Bloom
Stir the minced garlic and dried thyme into the vegetables and cook over medium heat 1 minute until the raw garlic smell fades and looks glossy.
4
Simmer
Add the split peas, ham, bay leaf, and stock, boil then reduce to low and simmer partly covered 60 minutes until the peas collapse into a thick puree.
5
Plate
Discard the bay leaf, stir in black pepper, then ladle into a warm bowl and scatter the chopped parsley over the top.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g cooked smoked ham
- 2.6 oz75g dried green split peas
- 1/3 cup50g onion
- 1.4 oz40g carrot
- 1 oz30g celery
- 1 clove1 clove garlic
- 2 cups480ml low-sodium chicken stock
- 11 bay leaf
- 1/4 tsp1/4 tsp dried thyme
- 1 tsp1 tsp olive oil
- 1 tbsp1 tbsp parsley
- 1/4 tsp1/4 tsp black pepper