Split Pea Soup
Servings 6 servings
Split pea soup is the perfect way to use up leftover ham. Split peas and ham are simmered in a delicious chicken broth to create a thick and hearty soup!
Ingredients
- 2 cups dried split peas green or yellow (14 oz)
- 1 meaty ham bone or leftover ham
- 4 cups chicken broth
- 4 cups water or additonal low sodium broth if desired
- 2 teaspoons parsley
- 1 bay leaf
- 3 stalks celery diced
- 2 large carrots diced
- 1 large onion diced
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- salt to taste
Instructions
- Sort through the peas to ensure there is no debris. Rinse and drain well.
- In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.
- Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.
- Remove ham bone and chop meat. Return meat to soup and cook uncovered until thickened and the peas have broken down, about 20 minutes more.
- Discard bay leaf and serve.
Notes
- This recipe does not require soaking the peas.
- If desired, add 2 cloves of minced garlic along with the vegetables.
- If you have only diced or leftover ham (and no bone) swap out some of the water for extra broth as the bone is used for flavor
- Thicken split pea soup by allowing it to simmer uncovered for a little bit. If you're short on time, some of the peas can be mashed or blended.
- Store cooked split pea soup in the refrigerator for about 4 days. Reheat on the stove or in the microwave.
- Split pea soup can be frozen in zippered bags for up to 3 months.
Nutrition Information
Serving: 1.5cups, Calories: 365, Carbohydrates: 45g, Protein: 27g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 900mg, Potassium: 1009mg, Fiber: 18g, Sugar: 8g, Vitamin A: 4211IU, Vitamin C: 11mg, Calcium: 77mg, Iron: 4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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