This hearty split pea soup with ham has a slightly sweet, somewhat salty, and subtle smoky flavor. An ideal fall or winter soup — great for lunch or dinner.
Ingredients
- butter: 2 Tbsp
- ribs celery: 2 piece (diced)
- onion: 0.5 piece (diced)
- garlic: 3 clove (sliced)
- split peas, rinsed: 1 pound (dried)
- ham: 1 pound (diced)
- bay leaf: 1 piece
- quart chicken stock: 1 piece
- ½ cups water: 2 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Melt butter in a large soup pot over medium-low heat. Stir in celery, onion, and sliced garlic; cook and stir until onions are translucent but not brown, 5 to 8 minutes.
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Stir in split peas, ham, and bay leaf. Pour in chicken stock and water; stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve. Kim's Cooking Now
