Ingredients
Soup
- 454 g dried green split peas 1 lb, sorted and rinsed
- 300 g fully cooked diced ham about 10.5 oz; not a raw ham hock
- 1 tablespoon olive oil
- 150 g onion chopped, about 1 medium
- 150 g carrots small dice, about 2 medium
- 100 g celery small dice, about 2 stalks
- 2 cloves garlic minced, about 6 g
- 8 cups water about 1.9 liters, plus more as needed
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper plus more to taste
- salt optional, only after tasting the finished soup
Equipment
- Heavy 5–6 quart pot with lid
- Colander
- Wooden spoon
- Kitchen scale and measuring cups
Instructions
Prepare and simmer
- Spread the split peas on a tray and discard any stones or damaged peas. Rinse in a colander. No soaking is needed.
- Heat olive oil in a heavy 5–6 quart pot over medium heat. Add onion, carrot and celery and cook for 8 minutes, stirring, until the onion is soft. Stir in garlic for 30 seconds.
- Add rinsed peas, fully cooked diced ham, water, bay leaf, thyme and pepper. Bring just to a boil, then reduce to a gentle simmer. Partially cover the pot.
- Simmer for 60–75 minutes, stirring along the bottom every 10–15 minutes and more frequently as the soup thickens. Add hot water in 1/2-cup increments if needed to keep the peas submerged and prevent sticking. Older peas may take longer; cook until they crush easily and the soup becomes creamy.
- Remove the bay leaf. Stir well to break down soft peas, adding a little hot water if the soup is too thick. Taste before adding optional salt because ham varies in saltiness. Divide the finished pot into 8 equal bowls.
Nutrition
Calories: 282kcalCarbohydrates: 42.1gProtein: 18.9gFat: 4.5gSaturated Fat: 0.9gSodium: 457mgFiber: 7.9gSugar: 4.4g
Video
Notes
Video credit: Chef John, Food Wishes, Ham and Split Pea Soup Recipe (2008). It demonstrates the same stovetop split-pea-and-ham technique with different fat, liquid and vegetable quantities; follow this card for this recipe.
Refrigerate in shallow containers within 2 hours and keep at 40°F or below for 3–4 days. Reheat to 165°F and bring soup to a rolling boil, stirring and adding water as needed. Freeze cooled portions for up to 3 months for best quality.
Nutrition estimate per one-eighth of the pot, without added salt or bread: calculated using 454 g dry peas and Bob’s Red Mill label per 50 g (180 calories, 32 g carbohydrate, 11 g protein, 1 g fat, 6 g fiber, 1 g sugar), 300 g cooked ham using Smithfield’s diced-ham label per 56 g, FDA vegetable values and 1 tablespoon olive oil. Ham brands can change sodium substantially. Cost is an illustrative budget, not a live price quote.