Split Pea Soup with Ham
This is one of those soups that gets better as it sits - the split peas break down into a thick, hearty base and the ham bone adds serious depth. I like to make this when I have a leftover ham bone from a holiday dinner.
Ingredients
Ingredients (~8 servings)
- 1/3 cup unsalted butter
- 3 cups chopped onion
- 1 1/2 cups diced carrot 1/4-inch dice
- 1 1/2 cups diced celery 1/4-inch dice
- 1/2 tsp kosher salt plus more to taste
- 3/4 tsp freshly-ground black pepper plus more to taste
- 3 cloves garlic minced
- 1 1/2 lbs dried green split peas rinsed and sorted
- 1 meaty ham bone
- 1 large bay leaf or 2 small
- 1 Tbsp fresh thyme leaves chopped and divided
- ~9 cups chicken stock low sodium
- 3 cups water
- 1 1/2 cups diced ham 1/4-inch dice
- Buttery garlic croutons for serving
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrot, celery, salt, and pepper. Cook until softened, 5-8 minutes.
- Add garlic and cook 1 minute. Stir in split peas.
- Add ham bone, bay leaf, and 2 tsp thyme.
- Pour in chicken stock and water. Bring to boil, then reduce heat and simmer uncovered 60-90 minutes, stirring occasionally.
- Add diced ham during last 15 minutes of cooking.
- Remove and discard ham bone and bay leaf.
- Stir in remaining 1 tsp thyme. Taste and adjust salt.
- Serve hot with croutons and black pepper.
Notes
Stir more frequently as soup thickens to prevent sticking. Add more stock or water if too thick.
Did you make this recipe?Let me know how you liked it below!