Split-Pea Soup with Ham
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Everyday Food, April 2007
- Prep Time 30 minutes
- Total Time 1 hour 10 minutes
- Yield Serves 6
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Ingredients
- 1 tablespoon olive oil
- 1 chopped medium onion
- 4 carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 tablespoon dried thyme leaves
- Coarse salt and ground pepper
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 bag (16 ounces) green split peas, picked over and rinsed
- Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
- 2 tablespoons butter
- 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
- 1 to 2 tablespoons fresh lemon juice
Directions
- In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
- Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
- Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
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I found out just recently that adding salt at the beginning can cause the peas to cook much slower, so add at the end. Then there's the salt in the ham to contend with as well. I've found that freezing dried peas and beans, overnight or longer, seems to make them cook a little faster.
You can either soak the peas overnight in cold water
I'm going to try this recipe this weekend with some leftover ham from Christmas Eve dinner. Hope it turns out well!
My peas did not soften at all. I had to cook it for over an hour before they were even tolerably soft. I wish the recipe had warned me to soak the peas first.
My peas did not soften at all. I had to cook it for over an hour before they were even tolerably soft. I wish the recipe had warned me to soak the peas first.
I absolutely love this recipe. I have made it now several times and every time, it comes out delicious and hearty. It's also super easy. The last time I made it, I only had ham slices (no prepared ham or hamhock to dice up) so I just cut up the ham into small pieces. It was just as good and has loads of smoky flavor from the ham bone simmering in the soup.
I absolutely love this recipe. I have made it now several times and every time, it comes out delicious and hearty. It's also super easy. The last time I made it, I only had ham slices (no prepared ham or hamhock to dice up) so I just cut up the ham into small pieces. It was just as good and has loads of smoky flavor from the ham bone simmering in the soup.
This soup is great. I did not have a ham bone so I used a smoked ham hock. Wow! It was great. Smokey and thick and yummy. Of course using the ham hock took longer but it was worth it.
This soup is fantastic. I did not have a hambone but the soup did not need it. I added the ham while it was cooking and the broth had a wonderful flavor. I did not puree the soup. I find the soup great just the way it is. Everybody raved. Happy cooking!
Our family enjoyed this soup. We liked the idea of adding potatoes. The peas softened within 35 minutes. We thought the flavor was great in the short amount of time the soup cooked.
This takes much longer than an hour; more like a day to get the soup flavors and peas cooked properly. Better count on cooking it the day before and reheating it for dinner the next day. I left the fennel and leeks out, and used half chicken broth and half water. It had a great flavor and not too thick.
type 2
You can just use water for your liquid base and cook the peas alittle longer, usingl low salt sugar free bacon. If you want to thicken it a bit use a half to a whole cup of either instant potatoes or just cube and add a few small potatoes for thickening purposes
Any chance of getting a calorie count on this soup? I made this for a diabetic and we both loved it. Of course I cut out the salt and used a lo-sodium ham.
soup