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Split Pea Soup With Ham
3.9 (413 reviews)
Split pea soup with ham and homemade croutons is perfect for a hearty, winter meal. It's a comforting dish that can be made ahead and frozen.
Total Time70
Servings6
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Caloriesper servingIngredients
- 1 tablespoon olive oil
- 1 chopped medium onion
- 4 carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 tablespoon dried thyme leaves
- Coarse salt and ground pepper
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 bag (16 ounces) green split peas, picked over and rinsed
- Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce , cut into 1/2-inch cubes
- 2 tablespoons butter
- 4 slices whole-wheat sandwich bread, crusts removed, cut into ¼-inch cubes
- 1 to 2 tablespoons fresh lemon juice
Instructions
- 1Heat oil and add vegetables: In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper.
- 2Sauté vegetables: Cook until vegetables begin to soften, 5 to 8 minutes.
- 3Simmer split peas and ham bone in broth: Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- 4Toast croutons: While soup is cooking, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes.
- 5Move croutons to plate: Transfer to a paper-towel-lined plate.
- 6Puree soup: Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot.
- 7Heat: Add ham cubes, and simmer until heated through. If necessary, thin with water.
- 8Serve with ham and croutons: Add salt, pepper, and lemon juice to taste. Serve topped with croutons