split pea and ham soup with croutons

★★★★★ 4 Reviews
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By Kimberly Biegacki
from Canfield, OH

This is one of my favorite soups with homemade pumpernickel croutons. I love this soup so much with the unique flavor of split peas and the crunch of the croutons on top. As you can see I had to use what was in the bread box and that was a rye/pumpernickel but it was just as tasty. This is such a wonderful soup for the fall weather and is a comfort food in our family. I love when we have a ham for one of the holiday dinners because I know I am going to make split pea with it afterwards. Hope you enjoy a bowl of this wonderful soup.

★★★★★ 4 Reviews
serves 10 - 12 servings
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For split pea and ham soup with croutons

  • COOKIN' THE HAM BONE
  • 1
    leftover ham bone with ham still on it
  • 2 qt
    water
  • SPLIT PEA SOUP
  • 1 lb
    bag of green split peas
  • 4 md
    bay leaves
  • 1/2 - 1 tsp
    thyme
  • 1/2 tsp
    herbes de provence
  • 1/8 to 1/4 tsp
    ground cloves, optional if you like this spice
  • 2 md
    garlic cloves, minced
  • 4 md
    carrots, chopped
  • 2 lg
    celery stalks, chopped
  • 1/2 c
    onions, minced
  • CROUTONS
  • 1
    loaf of pumpernickel bread or your favorite
  • garlic powder or garlic salt
  • beau monde seasoning
  • olive oil, extra virgin
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How To Make split pea and ham soup with croutons

  • 1
    Place your ham bone in a large pot and cook on medium heat for 1 1/2 hours.
  • 2
    Look through your split peas and throw out any bad ones and then rinse with cold water. Remove your ham bone and remove the remaining meat on the bone. Tear or cut into smaller pieces.
  • 3
    In another pot take at least a quart of the broth and add your peas, seasonings and your ham. Begin cooking on a medium heat for 1/2 hour or so. Continue to add broth to your liking as the peas absorb broth you will need to add more.
  • 4
    After 1 1/2 cooking or so, add your carrots, celery and onions. While this continues to cook for another 1/2 or so till vegetables and peas are done you can make your croutons.
  • 5
    CROUTONS: Tear your bread into smaller pieces and coat with your oil and toss with hands. Now, add your seasonings of garlic powder and beau monde. If you don't have beau monde just add garlic salt. Add a little more oil if necessary to coat the bread pieces evenly as possible. Place in oven on some tin foil OR parchment paper at 350 degrees for about 10 minutes.
  • 6
    Ladle your soup into a bowl and add your croutons. Now you are ready to eat.
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