Easy Split Pea Soup With Ham

An easy and delicious recipe for split pea soup with ham that is both chunky and
creamy.

www.comfortandpeasant.com

Servings: 10

Author:

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour, 15 minutes

Soup Dinner Lunch Appetizer Entrée

American

carrots easy winter cheap Celery onion split peas apple cider vinegar bay leaf ham steaks

Instructions

1 Add a little oil to a large pot and fry ham steaks over medium heat until they
are well browned.
2 While ham is frying, chop carrots, celery, and onion into small pieces.
3 When both sides of the ham have browned, remove them from the pot and reserve on
a plate.
4 Add a little more oil to the pot and add the carrots, onion, and celery. Cook
over medium heat until the vegetables are lightly browned and softened.
5 While the vegetables are cooking, chop the ham slices into small pieces. When
the vegetables are done add the ham and any liquid that has accumulated on the
plate back into the pot with the vegetables and add 10 cups of water.
6 Add the rinsed split peas to the pot along with 2 bay leaves. Cover the pot and
bring the mixture to a boil over high heat. Once it's come to a boil, turn the
heat down to low and simmer covered for approximately 1 hour or until the peas
have completely softened. Stir a few times during cooking to ensure nothing
sticks on the bottom.
7 Once the peas have completely softened and have started to break down, add the
salt and pepper and cider vinegar (if using). Stir well and let the soup cool
completely.
8 Once the soup has cooled allow it to rest in the pot, covered, in the
refrigerator overnight to allow the flavors to meld and the peas to fully absorb
the liquid which will thicken the soup.
9 To reheat the soup, heat over medium heat, stirring occasionally until it's
reached the desired temperature.