first class split pea soup with ham vest

split pea soup with ham

yummy
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Split Pea Soup With Ham

Split peas are a magical ingredient that makes this soup super creamy without actually adding any cream. Plus, you don't even need to soak the split peas before cooking.

Ingredients

  • 3 Tbsp. olive oil
  • 2 c. diced ham
  • 1 yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, chopped
  • 1 lb. dried green split peas
  • 8 c. chicken stock
  • 1 tsp. dried thyme
  • 1 bay leaf (optional)
  • 1/2 tsp. salt, plus more to taste
  • 1/2 tsp. ground black pepper, plus more to taste
  • Chopped fresh parsley (optional)

Direction

  1. Heat a large Dutch oven or pot over medium heat. Add the oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery, and continue to cook until the vegetables are slightly softened, about 5 minutes more. Add the garlic and cook 1 minute more.
  2. Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
  3. Add the peas, chicken stock, thyme, and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the peas "split" open in the pot and are very tender, 1 hour and 30 minutes. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency.
  4. season with the salt and black pepper. Serve topped with parsley, if you like.