Ham and Split Pea Soup with Herbs

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound smoked ham hock or diced ham
• 1 1/2 cups dried yellow split peas, rinsed
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt to taste
• Cracked black pepper for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add ham hock or ham, split peas, broth, bay leaf, thyme, and pepper. Bring to a boil, then reduce to a simmer.
4. 4 Cover and cook for about 60 minutes, stirring occasionally, until peas are tender and ham is cooked through.
5. 5 Remove ham hock if used; let cool slightly, then shred or dice the meat and return to the pot.
6. 6 Stir in parsley and dill. Season with salt to taste.
7. 7 Serve hot, garnished with cracked black pepper.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add a splash of lemon juice for a tangy twist.
• Substitute kale or spinach for added greens.

Substitutions

• Use turkey ham for a lighter option.
• Substitute vegetable broth for a vegetarian version.

Pairings

• Pairs well with a glass of Chardonnay.
• Serve with warm dinner rolls.

Nutrition

Tips

• For a richer flavor, toast the split peas in the pot before adding liquids.
• Adding a splash of apple cider vinegar can brighten the flavors.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crusty bread and a side of sharp cheddar cheese.
• Pair with a fresh green salad for a complete meal.

FAQ