Split Pea Soup with ham is a thick and comforting soup that’s loaded with smoky ham, sweet carrots, celery, onion, and creamy split peas. Our version includes a recipe for the best garlic croutons which can be piled on when serving. We’ve also included suggestions on how to make this vegetarian so it is really a dish that can be enjoyed by all!
Serves 6
INGREDIENTS
For the split pea soup:
¼ cup extra virgin olive oil
5 medium carrots diced, divided
3 celery ribs diced
1 medium onion diced
3 cloves garlic minced
1 large bay leaf
1 smoked ham hock or ham bone
1 16-ounce bag split peas
4 cups low sodium chicken stock
4 cups water
8 ounces ham diced – can use deli ham, cooked ham, etc
salt and pepper to taste
For the croutons:
3 cups bread cut into 1-inch cubes
3 tablespoons olive oil
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
INSTRUCTIONS
For the croutons:
Begin by tossing the crouton ingredients together. Spread the croutons out onto a parchment paper lined baking sheet and bake at 350f for 10 minutes or until lightly toasted but still chewy on the inside.
For the split pea soup:
Heat a large Dutch oven to medium-low and add the olive oil along with half of the carrots, and all the celery and onions. Saute until very soft without burning (about 12-15 minutes). Once soft, add the garlic and cook for 1-2 more minutes.
Add the ham hock, split peas, bay leaf, low-sodium chicken stock, and water. Bring soup to a boil then reduce heat to a simmer. Partially cover the pot, leaving about 1-inch open. Stir occasionally to avoid sticking.
After 20 minutes of simmering add the remaining carrots and stir to incorporate. Continue to simmer the soup, stirring occasionally, for roughly 60-75 more minutes to thicken and break down the peas.
During the last 15 minutes of cooking, add the diced ham. If the soup is too thick add a bit of water to thin it out. Conversely, if too thin, just increase the heat and stir frequently while cooking until the soup has reduced and thickened to your liking.
Taste test the soup, making sure there are no hard peas. If so, just continue to simmer until soft. Season with salt and pepper to taste. Before serving remove and discard the ham bone and bay leaf. Serve in bowls and top with the garlic croutons.
