This easy split pea soup gets it's depth of flavor from sautéed carrots, onion, and celery cooked in a simple broth with smoky ham. Use leftover or deli ham, or try a ham hock or ham bone instead.
Course Soup
Cuisine American
Keyword split pea soup
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 4
Calories 453kcal
Ingredients
2tablespoonsbutter or olive oil
1carrot, chopped
1ribcelery, chopped
1medium onion, chopped
6cupschicken broth
2cupswater
2cupschopped ham
½pound dried split peas
1tablespoon fresh thyme leaves
1teaspoonkosher salt
1 /2teaspoonfreshly ground black pepper
Instructions
In a 3 qt. stockpot, warm the butter or olive oil over medium high heat. Add the carrot, celery and onion and cook for 5 minutes or until tender, stirring occasionally.
Add the chicken broth, water, chopped ham, split peas, thyme, kosher salt and black pepper. Bring to a boil then reduce to a simmer and cook for 1 hour or until the peas are tender. If the soup is too thick to your taste, add more chicken broth or water in the last 20 minutes of cooking. For a creamier soup instead of brothy, cook the soup for 90 minutes and lightly mash to cream. Taste for seasoning and serve hot.