Ingredients
Scale
- 2 Tbsp olive oil (divided)
- 2 cups diced ham or ham hock* (10 oz)
- 1 medium onion (chopped)
- 2 celery stalks (finely chopped)
- 4 cups chicken stock (*)
- 8 cups water
- 1 1/2 cups yellow dry split peas* (rinsed and picked over (11-12 oz))
- 2 sprigs of fresh thyme (or 1/4 tsp dried thyme leaves)
- 2 bay leaves
- 5 medium Yukon or red potatoes (peeled and diced)
- 2 medium carrots (peeled and sliced into half rings)
- 1 1/2 tsp fine sea salt (divided, added to taste)
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves
- 2 Tbsp fresh dill or parsley (finely chopped)
Instructions
- Heat a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and pour in 1 Tbsp of olive oil. Incorporate the ham (or ham hock) and sauté until it turns golden brown. Transfer the ham to a separate plate.
- Pour in another Tbsp of olive oil and sauté the onion and celery until they soften, which should take about 5 minutes. Then, add the stock, water, and drained peas back into the pot along with the ham. Bring the mixture to a boil and remove any foam that appears on the surface.
- Add the thyme and bay leaves, seasoning with 1/2 tsp of salt. Lower the heat to a simmer, partially cover the pot, and let it simmer for 1 hour and 30 minutes or until the peas are nearly dissolved. If a ham hock is used, take out the bone from the soup, shred the meat, and return it to the pot.
- Incorporate the carrots and potatoes, cooking for an additional 20 minutes or until the vegetables are tender enough to pierce with a fork.
- Adjust the seasoning with salt and pepper according to your taste. Remove and discard the bay leaves and thyme stems.
- Crush the garlic into the soup, add the dill or parsley, and then immediately turn off the heat. Serve the soup topped with crispy bacon and additional fresh herbs.
Notes
TECHNIQUE TIP: Add the bone from a leftover ham to the pot for extra flavor and tender meat that falls right into the soup.
STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
SUBSTITUTION: If yellow split peas aren’t available, green split peas can be used as an alternative.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 266 kcal
- Sugar: 4 g
- Sodium: 896 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 15 mg
