Split Pea W Ham
Cozy up with a bowl of hearty and flavorful Split Pea with Ham, the ultimate comfort food that's both nourishing and satisfying. This classic split pea soup combines tender dried split peas with the smoky richness of a ham hock or diced cooked ham, simmered to perfection with aromatic vegetables like onion, carrot, and celery. Infused with fragrant fresh thyme and a hint of garlic, this one-pot wonder yields a velvety, hearty texture that's ideal for chilly evenings. Ready in just over an hour, it’s perfect for meal prepping and delivers six generous servings. Garnish with fresh parsley for a vibrant finish, and pair it with crusty bread for a wholesome, soul-warming dinner. Whether you're searching for an easy weeknight soup or a traditional dish packed with protein and fiber, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 1 pound dried split peas
- 1 piece (approximately 1 pound) ham hock or diced cooked ham
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrot
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 6 cups chicken broth
- 2 cups water
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 0.5 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 tablespoon olive oil
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Rinse the dried split peas under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the minced garlic and cook for an additional 1 minute.
Stir in the rinsed split peas, chicken broth, water, bay leaf, thyme, and ham hock or diced ham.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer gently for 60-75 minutes, stirring occasionally to prevent sticking.
Check the peas periodically—once they are very soft and starting to break down, the soup is ready. If the soup becomes too thick, add more water or broth as needed.
Remove the ham hock (if using) from the pot. Shred the meat off the bone and return it to the soup, discarding any excess fat or bones.
Remove and discard the bay leaf. Taste the soup and add salt and black pepper as needed.
Ladle the warm soup into bowls and garnish with freshly chopped parsley, if desired. Serve with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.2 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 815 mg | 17% | |
*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.
