Split-Pea Soup with Ham

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This soup can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.  Great way to use up leftover ham from the holidays...
Ingredients
2 tbsp olive oil
1 medium onion, chopped (1 1/2 cups)
1 carrot, chopped (1/3 cup)
1 stalk celery, chopped (1/3 cup)
6 cups low-sodium chicken broth
1/2 pound baked or deli ham, chopped (2 cups)
1/2 pound dried split peas (1 cup)
1 tbsp chopped fresh thyme
kosher salt and black pepper
croutons, for serving, if desired
 
Directions
1. Heat the oil in a large saucepan over medium-high heat.  Add the onion, carrot, and celery and cook until tender, 5-7 minutes.
2. Add the broth, ham, split peas, and thyme to the saucepan; season with 3/4 tsp salt and 1/4 tsp pepper.  Reduce heat and simmer until the peas are tender, 55-65 minutes.  Top with croutons if desired.
 
Notes:
Serves: 4
Soup can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.
Categories:
Meal   DinnerDish   Soup
Cooking Method   SimmerMain Ingredient   Beans/Legumes
Prep Time   less than 15 minutesCooking Time   1 hour




Carolyn Beck

Member since Jun 2008

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