Split Pea Soup with Ham
You'll turn to this split pea soup with ham all winter long -- especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.
- Total Time:
- Servings: 6
Source: Everyday Food, April 2007
- 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
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.