Ham and Split Pea Soup Emeril Lagasse
Warm up with Emeril Lagasse's comforting Ham and Split Pea Soup, a hearty dish that's as rich in flavor as it is in tradition. Packed with tender green split peas, smoky ham hock, and savory diced ham, this classic recipe gets an aromatic boost from fresh thyme, bay leaf, and a garlic-infused vegetable base. Simmered to perfection in a robust chicken stock, the soup transforms into a creamy, velvety bowl of goodness, perfect for chilly evenings. Ready in just over two hours, this one-pot wonder is a satisfying meal for the whole family and pairs beautifully with crusty bread. Ideal for meal prep or cozy weeknight dinners, this homestyle soup is a timeless favorite you’ll revisit over and over again.
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Recipe Information
Ingredients
- 1 pound Dried green split peas
- 1 Ham bone or smoked ham hock
- 1 cup Cooked ham, diced
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 2 cloves Garlic, minced
- 1 Bay leaf
- 1 teaspoon Fresh thyme leaves
- 8 cups Chicken stock
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Rinse the dried split peas thoroughly under cold water to remove any dirt or debris. Set aside.
In a large Dutch oven or soup pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the pot and cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic, thyme leaves, and bay leaf. Cook for another 1-2 minutes, until fragrant.
Add the rinsed split peas to the pot, followed by the ham bone or smoked ham hock.
Pour in the chicken stock and stir to combine. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
After the soup has cooked and the peas are tender, remove the ham bone or ham hock from the pot. Allow it to cool slightly before removing any meat. Chop the meat and return it to the soup.
Stir in the diced cooked ham and simmer for another 10 minutes to heat through.
Season the soup with salt and black pepper to taste.
If the soup is too thick, add a bit more chicken stock to reach your desired consistency.
Serve warm, topped with chopped parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 10.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
