This recipe and I go way back. I found it in Martha Stewart’s Everyday Foods magazine a few years ago and have been making it a few times a year ever since. It’s always on my list of “things to make with leftover ham”.
It’s really simple and fairly quick to throw together. The recipe makes quite a bit of soup so I tend to pack the soup into single-serve containers and put them into the freezer for later.
There honestly isn’t much to say about this soup. It’s a pretty much traditional recipe that tastes just like my favourite split pea soups that I’ve had over the years. It’s nothing fancy but it definitely hits the spot. The recipe says to make croutons to accompany the soup but truth be told I’ve NEVER made them. I find the soup substantial enough that I don’t need anything on the side to bulk it up.
Believe me this recipe is a great reason to hang on to the ham bone.
Split-Pea Soup with Ham
1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
2 tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice
1. In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
2. Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
3. Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
4. Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
(Recipe from Everyday Foods)
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Mmm, that looks fantastic — I LOVE split pea soup! I think the extra diced ham is essential — just the hambone is such a tease, since you end up with the flavor of ham but not much meat.
Leftover ham! Never a problem at my house….
Mmm, that looks fantastic — I LOVE split pea soup! I think the extra diced ham is essential — just the hambone is such a tease, since you end up with the flavor of ham but not much meat.