Split Pea & Ham Soup

This Split Pea & Ham Soup is the ultimate cozy winter dish — hearty enough for lunch and equally perfect as a comforting dinner side.

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INGREDIENTS HIGHLIGHTS

Unsalted Butter (1 tablespoon) — Adds a rich base for sautéing and deepens the flavor of the broth.

Mirepoix: Onion (1 cup), Carrot (½ cup), Celery (½ cup) — Classic aromatic trio that builds the soup’s savory backbone.

Kosher Salt & Black Pepper (½ teaspoon each, to taste) — Essential seasoning that balances the sweetness of the peas and the saltiness of the ham.

Garlic (½ tablespoon, minced) — Adds a warm, aromatic layer that rounds out the base.

Dried Green Split Peas (½ pound, rinsed) — Earthy, creamy, and full of body once simmered.

Bay Leaf & Dried Thyme (1 leaf, ½ teaspoon) — Subtle herbal depth that infuses the broth as it simmers.

Chicken Stock (3 cups) + Water (1 cup) — A flavorful, balanced liquid base that lets the peas shine.

Diced Ham (1 cup) — Salty, meaty bites that make this soup hearty and satisfying.

Toppings: Sour Cream, Croutons, Bacon, Fresh Parsley — Go wild. Add crunch, creaminess, or a little extra indulgence.

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STARTING THE SOUP

Start by melting the butter in a 2.5 quart Dutch oven over medium heat (use a larger Dutch oven if you multiply the recipe yield. I used a 2.5 quart and it maximized the capacity). Add the onion, celery and carrots (mirepoix), along with the salt and pepper, stirring occasionally for 7-8 minutes until the vegetables soften.

Next, add the minced garlic and stir as it cooks for another minute. Then mix in the rinsed peas, bay leaf, thyme, stock and water. Stir and bring to a boil. Reduce the heat to a simmer and cook for 60 minutes, stirring occasionally. As the soup begins to thicken, add more water or stock if you want it thinner.

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FINISH THE SOUP

Add the diced ham and cook on low for another 15 minutes. Taste the soup and add salt or pepper, if needed. Finish your soup with a spoon of sour cream, a couple of croutons and crumbled bacon — these additions make the soup sing!

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Yield: 6

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Split Pea & Ham Soup

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Ingredients

• 1 tablespoon cup unsalted butter
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 teaspoon kosher salt, to taste
• 1/2 teaspoon freshly-ground black pepper, to taste
• 1/2 tablespoon minced garlic
• 1/2 pound dried green split peas, rinsed
• 1 bay leaf
• 1/2 teaspoons dried thyme
• 3 cups chicken stock
• 1 cups water
• 1 cup diced ham

Instructions

1. Melt butter in a 2.5 quart Dutch oven over medium heat (use a larger Dutch oven if you multiply the recipe yield. I used a 2.5 quart and it maximized the capacity). Add the onion, celery and carrots (your mirepoix), along with the salt and pepper, stirring occasionally for 7-8 minutes until the vegetables soften.
2. Add the minced garlic and stir as it cooks for another minute.
3. Mix in the rinsed peas, bay leaf, thyme, stock and water. Stir and bring to a boil.
4. Reduce the heat to a simmer and cook for 60 minutes, stirring occasionally. As the soup begins to thicken, add more water or stock if you want it thinner.
5. Add diced ham and cook on low for another 15 minutes.
6. Taste and add salt or pepper, if needed.

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