Split Pea Soup (with Ham)
This split pea soup is perfect the perfect meal for cold weather and will have your taste buds swooning!
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 450 per serving
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot (¼ inch diced)
- 1 cup diced celery (¼ inch dice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic , minced (¼ teaspoon garlic powder)
- 1 pound dried split peas, rinsed and sorted
- 1 meaty ham bone (if available)
- 1 large bay leaf (or 2 small)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme leaves)
- 6 cups chicken broth
- 2 cups water
- 1 cup diced ham (or 1 canned ham or large ham chunk if ham bone is unavailable)
- In a large pot, melt butter until foaming subsides.
- Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Cook until vegetables are softened and just beginning to brown, 5-8 minutes.
- Add garlic and cook for 1 minute
- Stir in split peas.
- Add ham bone (if available), bay leaf, and 1 teaspoon fresh thyme.
- Stir in chicken broth and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more as the soup begins to thicken and add a little additional broth or water if it gets too thick)
- Add diced ham during the last 15 minutes of cooking.
- When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme.
- Season to taste with salt, if needed. Serve hot!