Split Pea and Ham Soup

Dry Green Peas In A Measuring Spoon


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

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Green Peas

Split Pea and Ham Soup

Small green or yellow split peas are very rich in cholesterol-lowering soluble fiber, and are a source of daidzein for protecting against hormone-related cancers.  They are also very high in potassium for heart health and an excellent source of vegetable protein. Did you know that split green peas are fresh peas that have been dried in their pod?  The two halves split naturally during this process.  This was the way in which peas were originally eaten.  It wasn’t until the Middle Ages that peas were eaten fresh.  Like lentils, split peas don’t need to be soaked before cooking and can be simply cooked in simmering water for about 30 minutes.  Cooked split peas can be pureed and served as a healthier alternative to potatoes.  They can also be pureed with oil and spices to make a dip. 


2 1/2 Cups Split Green Peas

1 Tablespoon Olive Oil

1 Large Finely Chopped Onion

1 Large Finely Chopped Carrot

1 Finely Chopped Celery Stalk

4 Cups Vegetable or Chicken Stock

4 Cups Water

8 Ounces Finely Diced Lean Unsmoked Ham

1/2 Teaspoon Dried Thyme

1/2 Teaspoon Dried Marjoram

1 Bay Leaf

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Rinse peas under cold running water.  Place them in a medium-size saucepan and cover generously with water.  Bring to a boil and boil for 4 minutes.  Skim off any foam that rinses to the surface with a slotted spoon.  Drain and set aside.  Heat the olive oil in a large-size saucepan.  Add the onion and cook over a medium heat for 4 minutes.  Stir occasionally.  Add the carrots and celery and cook for another 2 minutes.  Add the peas.  Pour in the stock and water.  Stir to combine.  Bring just to a boil and stir the ham into the soup.  Add the thyme, marjoram, kosher salt, pepper and bay leaf to the pan.  Reduce the heat to low, cover, and cook gently for 1 1/2 hours, until everything is very soft.  Remove the bay leaf.  Ladle into warmed soup bowls and serve.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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