Split peas are a member of the legume family and are dried field peas. They come in two varieties ~ green and yellow. The green split peas are sweeter and perfect for soup.

do split peas need to be soaked before cooking?

No. Dried split peas do not need to be soaked like dried beans before cooking with them. Since they are split, they cook faster and therefore no soaking is needed. But do look through the dried split peas for any debris before adding them to the soup. There may be a small pebble or other bit of debris in a bag of split peas.

what kind of ham is best for split pea soup?

My first choice is for a tavern ham which is available at most deli counters. It's a heavily smoked ham so it adds that smoky flavor you want in a split pea soup. Other options are black forest and Virginia hams. I'd skip sweet hams like honey or maple as they aren't as tasty in the split pea soup.

Hearty Split Pea Soup with Ham, Potatoes and Toasted Croutons

Description

Nothing is as comforting as a hot bowl of soup. This split pea soup with ham and russet potatoes is more like a thick chowder. Fresh thyme adds hints of earthy and peppery flavor to this hearty soup that eats like a meal.

Ingredients

Units Scale

1 tablespoon olive oil
1 tablespoon salted butter
1 yellow onion, about 2 cups chopped
3 medium carrots, about 1 1/2 cups chopped
3 garlic cloves, chopped
6 cups reduced sodium chicken stock
1 1/4 cups dried split peas
1 large russet potato, peeled and diced small, about 2 cups
1 1/4 cups diced tavern ham
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon pepper
1 small loaf of French bread, torn in bite sized pieces, tossed with olive oil, kosher salt and pepper, and toasted in a 425 degrees F for about 5 minutes.

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Instructions

In a large pot over medium heat, add the olive oil and butter. When the butter has melted and begins to foam, add the onion and carrot. Sauté for 6 to 8 minutes or until the onions are translucent. Add the garlic and sauté for an additional 30 seconds.
Add the chicken stock, split peas, potato, ham, thyme, kosher salt and pepper. Bring the soup to a boil then reduce the heat to low. Simmer for about 1 and 1/2 hours. The peas and potatoes should be tender and soup will be slightly thickened.
Season to taste with kosher salt and pepper if needed.
Serve in large mugs or bowls with the toasted bread croutons.

Notes

Pick through the split peas before adding them to the pot. Very rarely, but every once in a while you may find a small stone or other debris along with the peas.
Pick up sliced tavern ham at your deli counter. My preference is for regular cut thin slices. Then I just dice the slices into small pieces. I have also cut a thicker slice or two of ham into small chunks to make for an even hearty soup.
Use russet potatoes as the cook to a creamy tenderness. They add an almost mashed potato consistency to the soup.
If your split pea soup with ham seems to thick after simmering, stir in some more stock or water to thin it out.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: entree
Method: cook on stove top
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 304
Sugar: 6 g
Sodium: 1442 mg
Fat: 7.8 g
Saturated Fat: 2.6 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 41.7 g
Fiber: 13.2 g
Protein: 18.2 g
Cholesterol: 24 g