Split Pea Soup with Ham Recipe
Add crunch to your lunch with this soup that features split peas, ham, and homemade whole-wheat croutons. Use leftover ham to make split pea soup prep even easier. You'll turn to this split pea soup with ham all winter long -- especially when you need to warm up!
- 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.
In this step:
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.
In this step:
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.
SourceEveryday Food, April 2007