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Split Pea and Ham Soup


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  • 2 tablespoon unsalted butter
  • 1 large onion; chopped fine
  • 2 medium garlic cloves; minced or pressed
  • 7 cup Water
  • 1 ham steak (about one pound); cut into quarters
  • 3 slices thick cut bacon
  • 1 pound green split peas; picked over and rinsed
  • 2 sprigs fresh thyme
  • 2 bay leaf
  • 2 medium carrot; 1/2 inch pieces
  • 1 medium celery rib; 1/2 inch pieces
  • ground black pepper



Step 1

Heat butter in large Dutch oven over medium-high heat. When foaming
subsides, add onion and 1/2 teaspoon salt; cook, stirring frequently, until
softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about
30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves.
Increase heat to high and bring to simmer, stirring frequently to keep peas
from sticking to bottom. Reduce heat to low, cover, and simmer until peas
are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with foil or plastic wrap to prevent drying out and
set aside. Stir in carrots and celery; continue to simmer, covered, until
vegetables are tender and peas have almost completely broken down, about 30
minutes longer.

When cool enough to handle, shred ham into small bite size pieces with two
forks. Remover and discard thyme sprigs, bay leaves and bacon slices. Puree
with blender. Stir ham back into soup and return to simmer. Season to
taste with salt and pepper; serve.


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