Rent Week Split Pea Soup with Ham Bits

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 pound dried green split peas, rinsed
• 8 cups chicken or vegetable broth
• 8 ounces ham, diced into small bits
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add split peas, broth, ham, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally, until peas are tender.
4. 4 Season with salt and pepper to taste.
5. 5 Discard the bay leaf and serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• For a smoky twist, add a pinch of smoked paprika.
• For a vegetarian version, omit the ham and use vegetable broth.

Substitutions

• If ham isn't available, use bacon or turkey for a different flavor profile.

Pairings

• Pairs well with a simple green salad or pickles.

Nutrition

Tips

• For a creamier soup, use an immersion blender to partially puree the soup before serving.
• Adding a splash of apple cider vinegar can brighten the flavors.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.

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

Serving Suggestions

• Serve with crusty bread or buttered cornbread on the side.

FAQ