Split Pea Soup With Ham

By mahto

Ingredients

• 1 pound green split peas
• 1 leek
• 2 bacon slices, cut crosswise into 1/4-inch slices
• 1 cup chopped onion
• 1 cup sliced celery
• 1 cup chopped carrot
• 1 tablespoon canola oil
• 7 cups water
• 1 cup lower-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 bay leaf
• 4 ounces ham, cut into 1/2-inch cubes
• 1/2 teaspoon Spanish smoked paprika

Details

Servings 7
Adapted from seriouseats.com

Preparation

Step 1

1.Sort and wash split peas; drain.

2.Remove roots, outer leaves, and tops from leeks, leaving 1/2 inch of dark leaves. Slice leek in half lengthwise; cut each half crosswise into thin slices. Rinse thoroughly with cold water.

3.Cook bacon in a large heavy saucepan over medium-high heat until pieces begin to crisp. Add onion, celery, carrot, oil, and leek; reduce heat to medium, and cook 10 minutes, stirring occasionally. Add split peas, and cook 1 minute, stirring constantly. Add 7 cups water and next 6 ingredients (through bay leaf); bring to a boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer 45 minutes or until split peas are tender.

4.Discard bay leaf. Stir in ham and smoked paprika; simmer 2 minutes or until ham is thoroughly heated.

1 cup serving: CALORIES 339