Split pea and ham soup is a fall favorite. It’s hearty and satisfying. Eat with some warm bread, like pugliese or sourdough for a real comfort food treat. For a lighter pairing, add a fresh salad with a vibrant vinaigrette to balance the warmth of the soup.
Ingredients
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb. ham, diced
- 1 lb. dried split peas (1 bag, no need to pre soak)
- 2 cups vegetable broth (can substitute with chicken broth or water)
- 4 cups water
- 1 tsp. thyme
- 1 tsp. herbs de Provence
- salt and pepper to taste (about 1/2 tsp. ea.)
Directions
Chop vegetables into 1/4 inch pieces and add to a large sized sauce pan. Add minced garlic.
Dice the ham to a size you like, roughly 1/3 inch. I like to sauté the pieces of ham to amp up the flavor, although it’s not essential. Add the ham to the pot with the vegetables.
Add the rest of the ingredients—split peas, broth, water, thyme, herbs de Provence, salt and pepper.
Bring to a boil, then turn down low to simmer for an hour. For a smother result, let simmer for another half hour. This is what I prefer, though it’s great either way.
Note: When it starts to boil, it will foam up a bit, but this will dissipate pretty quickly. Also, I should note that I chose a sauce pan that was too small and it boiled over, so use a larger pot!
Stir occasionally for even cooking and to avoid scorching. When it’s cooked to your liking, serve and enjoy!
