Name: Split Pea and Ham Soup
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 tablespoon oil; 1 tablespoon butter; 1 medium-large yellow onion (chopped (about 1.5 cups)); 2 ribs celery (diced (about 1 cup)); 2 cloves garlic (minced (about 2 teaspoons)); 1 (16-oz) bag dried split peas (picked over and rinsed); 3 ½ cups water (or more as needed); 3 cups low sodium chicken broth (or more as needed); 1 bay leaf (optional); salt & pepper (to taste); 1 meaty ham bone (or 1 pound cooked and diced ham); ½ pound yukon gold potatoes (peeled and cut into ⅓-inch pieces (optional)); 2 medium carrots (peeled and cut into ⅓-inch pieces (optional)); lemon juice and parsley (optional to serve)

Ingredients

Scale

1 tablespoon oil
1 tablespoon butter
1 medium-large yellow onion (chopped (about 1.5 cups))
2 ribs celery (diced (about 1 cup))
2 cloves garlic (minced (about 2 teaspoons))
1 (16-oz) bag dried split peas (picked over and rinsed)
3 ½ cups water (or more as needed)
3 cups low sodium chicken broth (or more as needed)
1 bay leaf (optional)
salt & pepper (to taste)
1 meaty ham bone (or 1 pound cooked and diced ham)
½ pound yukon gold potatoes (peeled and cut into ⅓-inch pieces (optional))
2 medium carrots (peeled and cut into ⅓-inch pieces (optional))
lemon juice and parsley (optional to serve)

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Instructions

Heat a large pot over medium heat. Add the oil and butter once hot, then sauté the onion and celery for 5-8 minutes until softened. Add garlic and sauté for an additional 30 seconds.
Stir in the split peas, followed by the water, chicken broth, and bay leaf. Season lightly with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
Uncover the pot, stir, and add the ham bone or diced ham. Cover again and simmer for about 1 hour, until the ham and peas are tender. If using carrots and potatoes, add them in the last 20 minutes of cooking. Adjust the liquid for your preferred consistency, removing the lid for a thicker soup.
If using a ham bone, remove it from the soup after 10 minutes of resting and shred the ham. Continue to simmer if the peas and vegetables are not fully cooked. Taste and adjust salt and pepper as needed.
Stir the shredded ham back into the soup, heat through, and serve with lemon juice and chopped parsley.

Notes

For a thicker soup, remove the lid for the last 20 minutes of cooking.
You can substitute the ham bone with diced cooked ham for a quicker option.
Feel free to include additional vegetables such as spinach or kale for extra nutrition.

Author: Jesseca
Prep Time: 20 minutes
Cook Time: 105 minutes
Category: Soups
Method: Simmer
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 520mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 15g
Cholesterol: 30mg