Split Pea and Ham Soup

🧂 Ingredients

• 1 tablespoon butter

  (or olive oil)
• 1 large shallot

  (minced)
• 2 cloves garlic

  (minced)
• 2 large carrots

  (diced)
• salt and pepper

  (to taste)
• 8 cups chicken stock
• 16 ounces dried split peas

  (rinsed and sorted)
• 2 cups smoked ham
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black peppercorns

  (crushed)
• 1 cup potatoes

  (diced)

Instructions

• 1 Melt a tablespoon of butter (or olive oil) in a Dutch oven or stock pot over
  medium heat. Add the shallot, garlic, and carrots. Season with a pinch of salt
  and pepper. Cook 2-3 minutes to soften, but do not brown them.
• 2 Pour in the stock, split peas, and add the ham whole.
• 3 Add the bay leaf, thyme, and crushed peppercorns to a piece of cheesecloth and
  tie closed with kitchen twine. Add the sachet to the pot. 
• 4 Bring the soup to a boil, then reduce the heat and simmer 1 to 1 1/2 hours, or
  until the peas are tender.
• 5 Remove the ham to a cutting board and dice into bite-size pieces.
• 6 Add the potatoes to the pot along with the diced ham and continue to simmer
  until tender, about 20-30 minutes.
• 7 Remove the sachet and serve hot with croutons or crusty bread, if desired.

Nutrition Info