Ham and Split Pea Soup
Makes 8 cups
Ham and split pea is one of my favorite soups. Although I usually try to cook for two with no leftovers, soup is generally an exception to that rule. Most soups freeze exceptionally well and it makes a great lunch or snack.
The ham imparts a lot of flavor to the soup, so it is important to choose the ham you use with care. If it is a hickory smoked ham it will impart a smoky hickory flavor to the soup. Try to stay away from hams that have been glazed with maple syrup or anything else that is sweet. Sweet doesn't really work in this soup.
If you have a bone in ham steak, add the bone to the soup, it will provide additional flavor and then remove it before you serve.
Ingredients
- 2 tbsp. unsalted butter
- 3/4 cup yellow onion, diced
- 3/4 cup celery, diced
- 3/4 cup carrots, diced
- 3 garlic cloves, thinly sliced
- 1 lb. ham, diced
- 1 bay leaf
- 1 lb. dried green* split peas, rinsed
- 4 cups chicken stock
- 2 1/2 cups cold water
- Fine sea salt
- Freshly ground black pepper
*Note: Yellow split peas or a combination will work just as well.
Directions
- Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, carrots, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
- Mix in the ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper.