Best Split Pea Soup with Smoky Ham

Yesterday it was zero degrees outside. Zero degrees! This past weekend, the ice storm that blanketed the Northeast created a two-inch igloo around my car. The ice layer was so thick I had to use hot water to open my car doors. January is the month that makes me wonder why I don’t move to Cali and call it a day!

But thank goodness for soup because I’m pretty sure I’d turn into an icicle if it didn’t exist. Soup can be super heavy (like clam chowdaaa or broccoli cheddar) which is obviously delish but not “healthily sustainable” all winter long! Not looking for a soup gut…

My Split Pea Soup with Smoked Ham is packed with rich flavor without the “brick in the stomach” effect. It combines creamy split peas with fresh pops of carrot, onion, and tons of garlic. Blended with just enough smoky ham to add complexity, this soup is just about as easy as it gets but will trick your mind into thinking you slaved over the stove for it.

 

 

 

Makes: 6-8 portions

Prep time: 20 minutes

Cook time: 3 hours

Total time: 3 hours and 20 minutes

The Ingredients

2 pounds smoked ham, diced into half inch cubes

2 quarts low sodium chicken stock

1 pound split peas

1 head garlic, cloves peeled

2 medium Spanish onions, roughly chopped

1 medium package carrots, peeled and roughly chopped

1 package celery hearts, roughly chopped

Salt and pepper to taste

 

 

 

The Steps

Check instructions on split pea container. Most split peas do not need to be soaked!

In a food processor, add garlic, onions, carrots, and celery. Blend until all ingredients are finely chopped.

In a large pot, add chicken stock, split peas, and carrots mixture. Bring to a boil, and then reduce heat to low (a simmer). Simmer for 3 hours (make sure peas have completely disintegrated).

Mash with potato masher (for coarser texture) or emersion blender/regular blender (for smoother texture) until half of peas have blended with stock but ham still holds some texture. Add salt and pepper to taste and stir. Serve with warm rolls, and if you’re feeling naughty, salty butter.

 

 

 

The Steps with Pictures

Check instructions on split pea container. Most split peas do not need to be soaked!

In a food processor, add garlic, onions, carrots, and celery. Blend until all ingredients are finely chopped.

In a large pot, add chicken stock, split peas, and carrots mixture. Bring to a boil, and then reduce heat to low (a simmer). Simmer for 3 hours (make sure peas have completely disintegrated).

Mash with potato masher (for coarser texture) or emersion blender/regular blender (for smoother texture) until half of peas have blended with stock but ham still holds some texture. Add salt and pepper to taste and stir. Serve with warm rolls, and if you’re feeling naughty, salty butter.

 

 

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