Split Pea and Ham Soup

Ingredients and Weight:

• 16 oz (1 pound) dried split peas, rinsed and picked over
• 1 medium yellow onion, chopped (about 1 cup)
• 1 large carrot, peeled and chopped (about 1 cup)
• 1 large celery stalk, chopped (about 1 cup)
• 4 cups low-sodium chicken broth
• 4 cups water
• 1 lb ham bone or 1/2 lb diced ham
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Optional: 1/2 cup chopped fresh parsley
• Salt to taste

Preparation Time:

15 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

Easy (Level 1)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, sauté the onion, carrot, and celery in a drizzle of olive oil until softened about 5 minutes.
2. Add the split peas, chicken broth, water, ham bone (if using), bay leaf, thyme, and pepper. Bring to a boil, then reduce heat and simmer for 1-1 1/2 hours, or until the peas are tender.
3. If using diced ham, add it during the last 30 minutes of cooking.
4. Remove the ham bone (if used) and discard the bay leaf.
5. Puree the soup using an immersion blender or transfer to a regular blender and puree until smooth.
6. Season with salt to taste. Stir in parsley for garnish, if desired.

Nutritional Information:

(per 1-cup serving)

• Calories: 220
• Fat: 5g
• Carbohydrates: 30g
• Protein: 15g
• Fiber: 10g
• Sodium: 560mg

Dish Characteristics:

• Creamy and comforting
• Savory and flavorful
• Packed with ham and vegetables
• Budget-friendly and easy to make

User Comments:

• "This soup is delicious and so easy to make. I love that it's healthy and affordable too!"
• "I added some extra carrots and celery to make it even more hearty. It was a hit with my family."
• "I used a ham bone instead of diced ham, and it gave the soup an amazing flavor."

Special Precautions and Tips:

• Split peas can cause gas and bloating in some people. To help reduce this, soak the peas overnight before cooking, or discard the soaking water and rinse them thoroughly.
• If you don't have an immersion blender, you can use a regular blender in batches. Be sure to let the soup cool slightly before blending to avoid splatters.
• Leftover soup can be stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.