slit pea soup with ham
I often try a new soup recipe every winter, and in this winter of the pandemic I looked for recipes for soups with ingredients I have on hand. Dried green peas and broth are easy to secure and are shelf stable. I usually have onions, carrots and celery. Ham is often in my freezer. Also, because the soup is full of protein and vegetables, it is a new winner in my soup rotation!
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
Ingredients
- 2 tablespoons butter
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 - 1 teaspoons seasoned salt
- 1/2 teaspoon pepper
- 2 cloves garlic
- 1 pound dried split green peas, rinsed and sorted
- 2 teaspoons dried thyme
- 1 large dried bay leaf (or two small ones)
- 6 cups chicken bone broth
- 1-2 cup diced ham
How To Make slit pea soup with ham
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Step 1In a large pot or Dutch oven, melt butter, and add diced onions, carrots, celery, seasoned salt and pepper. Sauté for 5-8 minutes. Add garlic and sauté 1-2 minutes.
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Step 2Add split peas, thyme, bay leaf, and broth. Bring to a simmer and cook 50-90 minutes until liquid is reduced to desired consistency and peas are broken down. (Stir occasionally, and add more broth or water if the soup gets too thick for your preference.)
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Step 3Add ham the last 15 minutes. Before serving, remove the bay leaf and taste to adjust seasonings.
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Step 4Note: If I don't have chicken bone broth, I make broth using Chicken Better than Bouillon. It is salty, so omit salt originally and adjust salt before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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