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–+ servings
Split Pea Soup with Carrots and Ham
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Split Pea Soup

A quintessential winter soup using leftover ham and dry split peas.
Course Soups and Stews, Vegetables, Vegetarian
Cuisine American
Keyword ham, soup, split peas
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 Servings
Calories 485kcal
Author Barb

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 stalks celery sliced
  • 1 large onion chopped
  • 4-6 carrots sliced
  • 2 cloves garlic minced
  • 2 tablespoons fresh thyme
  • 16 ounces split peas dry
  • 1 ham bone with meat
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 64 ounces chicken stock
  • ½ cup half and half

Instructions

  • Put olive oil and butter in large skillet and warm on medium heat until butter has melted.
  • Add carrots, onions and celery and cook until onions are translucent. Add minced garlic and thyme and cook for an additional minute.
  • Put the split peas, ham or ham bone, bay leaf, salt, pepper, chicken stock, and vegetable mixture in a slow cooker.
  • Cook on the lowest heat for 8 hours.
  • Remove ham bone if used, cool and then remove meat ; set aside.
  • Add 1/2 cup of half and half; season to taste with salt and pepper.
  • To thicken, blend partially with a stick blender or remove approximately 3 cups and blend in a countertop blender; return blended soup to pot and heat if necessary before serving.
  • Add ham meat back into soup, mix and serve.

Notes

This makes a lot of soup; enough to both serve and then freeze half for later.

Instant Pot

  1. In a 6 or 8 Quart Instant Pot press the saute function and add butter/oil.
  2. Once hot, add all vegetables and cook until soft, about 8-10 minutes.
  3. Add garlic and thyme and saute for 1 more minute.
  4. Add split peas, hambone, bay leaf and broth and set to manual pressure for 20 minutes.
  5. Use the natural release function for 15 minutes, and then release the remaining pressure.
  6. Add salt and pepper to taste.
  7. Finish as indicated above.

Stovetop

  1. Heat a large dutch oven or stock pot over medium heat and add butter/oil.
  2. Add vegetables and cook until soft, about 8-10 minutes.
  3. Add garlic and thyme and saute for 1 minute more.
  4. Add split peas, hambone, bay leaf and broth and bring to a boil. Reduce heat to a simmer, cover and cook for an hour.
  5. Uncover and cook until desired consistency, stirring occasionally, about 45 – 55 minutes. If mixture becomes too thick, add additional chicken stock or water.
  6. Add salt and pepper to taste.
  7. Finish as indicated above.

Nutrition

Serving: 1Serving | Calories: 485kcal | Carbohydrates: 65g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 522mg | Potassium: 1341mg | Fiber: 22g | Sugar: 15g | Vitamin A: 7276IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 5mg