Split Pea Soup Recipe
Ham and PeaSoup is a healthy mix of sweet golden peas, savory ham, and veggies, resultingin a rich and tasty dish perfect for chilly winter days.
Ingredients
- 2 Tbsp olive oil divided
- 2 cups diced ham or ham hock 10 oz
- 1 medium onion chopped
- 2 celery stalks finely chopped
- 4 cups chicken stock
- 8 cups water
- 1 1/2 cups yellow dry split peas rinsed and pickled over (11-12 oz)
- 2 sprigs of fresh thyme or 1/4 tsp dried thyme leaves
- 2 bay leaves
- 5 medium Yukon or red potatoes peeled and diced
- 2 medium carrots peeled and sliced into half rings
- 1 1/2 tsp fine sea salt divided, added to taste
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves
- 2 Tbsp fresh dill or parsley finely chopped
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add diced ham and sauté until golden brown. Set aside on a separate plate.
- Include an additional tablespoon of olive oil and cook chopped onion and celery until they become tender (approximately 5 minutes). Pour in chicken stock, water, and drained peas. Return the ham to the pot. Bring it to a boil and remove any foam that rises to the top.
- Add thyme, bay leaves, and 1/2 teaspoon of salt. Reduce the heat to simmer, partially cover, and let it simmer for about 1 hour and 30 minutes or until the peas almost dissolve. If there's a ham hock, take out the bone, shred the meat, and put it back in the pot.
- Add carrots and potatoes, and cook for an extra 20 minutes or until the vegetables are soft enough to pierce with a fork.
- Taste and add salt and pepper as needed. Take out and throw away the bay leaves and thyme stems.
- Squeeze in the garlic, throw in some dill or parsley, and turn off the heat. Serve the soup topped with crunchy bacon and extra fresh herbs for a tasty final touch.