Classic Split Pea & Ham Soup
There’s nothing quite like a hearty and filling split pea with ham soup. Perfect for a cold day, this is a pretty fast recipe that mostly involves throwing some ingredients in a pot and walking away.
Jump to RecipeWith just a few ingredients, you can enjoy this winter favorite. This recipe mostly involves tossing some ingredients in a pot and letting them cook.
This soup is a filling meal all on its own, but it also goes pretty great with a grilled-cheese sandwich or hunk of crusty bread.
Classic Split Pea & Ham Soup
4
servings15
minutes1
hour30
minutes1
hour45
minutesIngredients
1 pound dried split peas
1 pound ham, cubed
1 cup white chopped onion
1/2 cup chopped celery
3 cloves minced garlic
2 tablespoons butter
1 bay leaf
1 quart chicken broth
2 1/2 cups water
1/2 teaspoons salt
1/2 teaspoons black pepper
Directions
- Melt butter in medium stock pot. Add onion and celery. Sauté until onions begin to turn translucent. Then add garlic and cook a couple more minutes.
- Mix in ham, split peas, and bay leaf. Then pour in chicken broth and water. Stir it all together and let pot heat up to a simmer.
- Continue cooking on a low simmer for 1 1/2 hours, stirring occasionally.
- Season with salt and pepper, and give a final , thorough stir. Serve.
- Tip: Pea soup has a tendency to thicken up in the refrigerator or freezer. When reheating, it’s perfectly fine to splash in a little water to thin it back out as it heats.
