Split Pea Soup with Ham
Servings: 8
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced yellow onion (from about 1/2 large onion)
- 3/4 cup finely diced carrots (from about 1 large carrot)
- 3/4 cup finely diced celery (from about 2 large stalks)
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 pound split green peas, dried and rinsed until the water runs clear
- 2 cups diced ham *see notes
- 4 cups chicken broth
- 4 cups water
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 teaspoon Cajun seasoning
- 1 pound yellow potatoes, peeled and diced into 1/4 inch cubes
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill, parsley or thyme, for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, garlic, salt, and pepper. Cook, stirring, until tender, about 4 minutes.
- Add the split peas and ham and stir to combine. Pour in the chicken broth, water, bay leaves, thyme, and Cajun seasoning. Bring soup to a boil, the immediately lower the heat and simmer, covered, for 30 minutes.
- Add the potatoes and stir to combine. Simmer, uncovered, stirring occasionally, until the potatoes are tender, about 20 minutes.
- Remove the bay leaves and thyme stems. Taste and season with more salt and pepper, as desired. Finish with fresh lemon juice and garnish with chopped dill. Serve and enjoy!
Notes
*If you are using leftover ham and have a ham bone, throw that in the soup while it's cooking for best results. I just remove it right before serving.
Nutrition
Calories: 323kcal | Carbohydrates: 49g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 1133mg | Potassium: 925mg | Fiber: 17g | Sugar: 8g | Vitamin A: 2295IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 4mg