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.
- 1 tablespoon extra virgin 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 extra virgin olive oil, kosher salt and pepper, and toasted in a 400 degrees F for 6 to 8 minutes.
- 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.
- 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.
- Category: entree
- Method: cook on stove top
- Cuisine: American
- 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
Keywords: split pea soup with ham, soup recipes, dinner ideas