Try this recipe for split pea soup with ham if you’re looking for a straightforward supper that can be prepared in just one pot utilizing any leftover ham. Ultimately, we are firm believers in making the most of the resources at our disposal. Just consider the glazed Easter ham that your family enjoys every year: making ham stock is a fantastic way to make use of the leftover ham bone, and it allows the smokey and salty tastes of the ham to be infused into stews, soups and braises in an even more concentrated form. Alternatively, add the ham bone to this soup for a more robust taste.
Should Dried Split Peas be Soaked in Water Before Being Cooked?
Because split peas, like lentils, don’t need to be soaked in water before being cooked, this soup is even simpler to throw together on the spur of the moment. It only takes a package of green split peas plus a few additional ingredients, likely already in your refrigerator and pantry, to make this dish.
What’s the Difference Between Split Peas and Ordinary Peas?
The field pea type that produces split peas is the one that is cultivated specifically for drying. They are split along their natural seam when hulled, allowing them to cook more rapidly and eliminating the need for a prolonged presoaking process. Genius!
I don’t have any Leftover Ham; Can I Still Prepare Split Pea Soup?
Absolutely! At any time, you may prepare this soup. When you don’t have any leftover ham, you can use a chopped ham steak instead.
When Making Split Pea Soup, How Long does the Process Typically Take?
This soul-nourishing soup can be assembled in about two hours, beginning to end. However, once the ham and veggies have been prepared and sautéed, the dish calls for very little active participation from the cook, so there is no reason to avoid making it on a weeknight. To make the process of putting together this soup even more efficient, you may chop the veggies and ham ahead of time.
What is the Perfect Accompaniment for Split Pea Soup?
A bowl of split pea soup provides all the components of a balanced meal, including protein, veggies, and split peas, which are rich in carbohydrates. We cannot dispute that a dollop of handmade croutons that have been toasted to perfection and sprinkled on top of the soup is an excellent way to make each mouthful more interesting by including a satisfying crunch. Alternately, serve either garlic cheese bread or a lighter alternative, such as a kale citrus salad, alongside the main dish.
Ingredients
- Three tablespoons of olive oil
- 2 cups worth of diced ham
- One medium-sized chopped yellow onion
- Three carrots peeled and cut into thin rounds.
- Two celery stalks, cut into thin slices
- Three cloves of garlic diced up.
- One lb. dried green split peas
- Eight tablespoons of chicken stock
- 1 tsp. dried thyme
- One bay leaf, with the potential for more
- 1/2 tsp. Salt, plus more to taste
- 1/2 milligram of ground black pepper, with additional pepper to taste
- Optional fresh parsley that has been chopped
Directions
- 1Place a big saucepan or Dutch oven over medium heat and bring it up to temperature. Include the olive oil and ham in the dish. Cook for 8 to 10 minutes, stirring the mixture regularly until the ham chunks have become golden brown. Raise the temperature to medium-high, add the carrot, onion, and celery, and continue to simmer for approximately five more minutes or until the veggies are just beginning to get somewhat tender. After adding the garlic, continue to simmer for one more minute.
- 2In the meantime, pour the split peas into a colander to drain. They must be thoroughly rinsed, and any minute stones or dirt should be picked through and thrown away.
- 3Add the dried thyme, peas, chicken stock, and bay leaf if you use any of these ingredients. Bring to a simmer, then decrease the heat to medium-low, cover, and continue cooking for 1 hour and 30 minutes, stirring regularly, until the peas have “split” open in the saucepan and are very soft. (If the pot stops simmering while you are cooking, raise the heat to medium until it resumes to a simmer, and then lower the heat to medium-low). Add between 0.5 and 1 cup of water to get the appropriate consistency.
- 4Add little salt and freshly ground black pepper to taste. If desired, serve with chopped parsley on top before serving.
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