Split pea soup with ham is what you crave when the days are short, the temperatures are cold, and you need a meal to warm you up.
This simple, healthy, and hearty soup comes together quickly and makes for a great weeknight or family meal. As if you need more convincing, split pea soup is very healthy. This recipe contains protein and fiber, making it a great winter warmer.
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, finely chopped
½ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
¼ teaspoon chili flakes (optional)
2 medium carrots, diced small
1 medium celery rib, chopped small
4 cups chicken broth
4 cups water
1 pound Hempler’s Black Forest Ham, cut into 4 large pieces
4 slices Hempler’s bacon
2 cups (1 pound) green split peas
2 sprigs fresh thyme, plus more for serving
1 bay leaf
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium.
- Add the garlic, onion, salt, pepper & chili flakes and cook, frequently stirring, until softened, 5 to 7 minutes.
- Add the carrots and celery; season with salt & pepper. Cook, occasionally stirring, until everything is tender and starting to be cooked through - 8-10 minutes.
- Add the broth, water, quarters of ham, bacon, split peas, thyme sprigs, and bay leaf.
- Increase the heat to high and bring it to a boil, stirring frequently. Reduce the heat to medium-low, cover, and simmer until the peas have cooked through and are tender, just starting to fall apart - about 45-50 minutes.
- Remove the ham quarters and place them on a plate to cool. Continue simmering soup over low heat while you shred the ham quarters into bite-size pieces with two forks.
- Remove and discard the thyme sprigs, bay leaves, and bacon slices. Return the shredded ham to the soup and return to a simmer. Add a few grinds of pepper, then taste and adjust the seasoning if necessary.
- Enjoy!