Ingredients
Soup
- 450 g dried green split peas about 1 lb; sorted, rinsed and drained
- 8 oz fully cooked smoked ham 226 g; cut into small cubes
- 200 g carrots peeled and finely diced
- 150 g yellow onion finely diced
- 100 g celery finely diced
- 3 cloves garlic 9 g; minced
- 1 tbsp olive oil 13.5 g
- 1.5 L unsalted chicken broth about 6 1/4 cups
- 500 ml water about 2 cups, plus more as needed
- 1 tsp dried thyme about 1 g
- 1 bay leaf
- 1/2 tsp ground black pepper about 1 g
- salt optional; only to taste after cooking
Equipment
- 5–6-quart heavy pot or Dutch oven
- Fine-mesh strainer
- Knife and cutting board
- Wooden spoon
- Measuring jug
- Food thermometer
Instructions
Stovetop soup
- Spread the split peas on a plate and pick out any small stones or damaged peas. Rinse in a fine-mesh strainer under cool running water and drain. Dice the ham and vegetables before starting the stove.
- Heat the olive oil in a 5–6-quart heavy pot over medium heat. Add the onion, carrot and celery. Cook for 7–8 minutes, stirring occasionally, until the onion softens without browning deeply. Add the garlic and cook for 30 seconds.
- Add the rinsed split peas, fully cooked ham, unsalted broth, 500 ml water, thyme, bay leaf and black pepper. Stir well and bring to a boil, then immediately lower the heat to a gentle simmer. Partially cover the pot.
- Simmer for 60–80 minutes, stirring every 10–15 minutes and scraping the bottom gently so the thickening peas do not catch. The peas should crush easily and have no firm, chalky center. Older peas may take longer. Add hot water in small splashes if the soup becomes too thick before the peas soften. Check that the ham and soup are thoroughly hot, at least 165°F (74°C).
- Remove and discard the bay leaf. Stir vigorously to break down the tender peas further, leaving some soft texture and the diced ham. Add a little water if needed for a soup that pours slowly from the ladle. Taste before adding any optional salt, divide into six equal portions and serve hot.
Nutrition
Serving: 1of 6 servingsCalories: 380kcalCarbohydrates: 56gProtein: 26gFat: 6.2gFiber: 10.8g
Notes
Timing: The 80-minute cook time is an estimate that includes softening vegetables and simmering. Judge pea tenderness rather than the timer; old peas and different stove settings can require longer.
Storage: Refrigerate in shallow covered containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat to 165°F, adding water as needed. Freeze for up to 2–3 months for best quality.
Nutrition: Estimated per one-sixth of the pot using weighed ingredients, representative split-pea and unsalted-broth labels and food-composition data. Includes all ham and olive oil. Optional salt and side dishes are excluded. Ham and broth brands can change sodium considerably.
Estimated cost: About US$7.20 for the pot or US$1.20 per serving. This is an illustrative US grocery planning estimate using prorated ingredient quantities, not a local price quote; ham, broth and produce prices vary. Excludes energy, equipment, taxes and delivery.
