This Split Pea & Ham Soup is filled with vegetables in a light, flavorful broth with the tasty bite of split peas and ham.
I have always loved Split Pea & Ham Soup. Are you with me on this?
The favorite soups of my childhood come flooding back when I indulge in one of my all-time favorites.
Split Pea & Ham, Bean with Bacon and Cream of Mushroom come to mind. There’s just something so comforting about all of them, that it makes me feel all warm and cuddly inside.
And, I have to admit, I am loving the way the colors of this one come together! Don’t you think these are awesome? A good soup just goes together.
It’s after a bowl of one of these favorite soups that I like to grab a blanket, cuddle up in my big chair and grab a good book that I can get lost in. Because it won’t be long after that, that I’m taking a warm, relaxing and much-needed nap.
Sounds lovely, right?
It rarely happens…, other than in my dreams.
Yet, after about 30 minutes into my daydream on this day, I could smell the goodness wafting from the kitchen. That Split Pea & Ham Soup was singing from that pot. And, it was singing that it was a far cry from what you get in the can.
Just look. There are tons of goodies in that pot!
And, when you serve it with buttered, garlic, Parmesan toasts? It’s divine! I just turned those on the left…the ones on the right are just right and ready to turn for broiling on the other side!
Sigh. This recipe? It’s definitely nap worthy. Don’t be mistaken ~ it’s not like your typical, mushy (and somewhat heavy) split pea soup! This one is filled with vegetables, lighter with a flavorful broth and a bit of a bite to the split peas. So take my advice…, go get your cuddly blanket, your favorite book and get ready for an afternoon of relaxation. With a soup that will leave you filled, but not over-full.
- 2 cups dried split peas
- 1 cup celery, diced
- ½ cup carrot, diced
- 1 cup onions, diced
- 4 cups chicken broth
- 4 cups water
- 2 cups cooked ham, diced
- 2 bay leaves
- ½ teaspoon thyme
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Add all ingredients to a stock pot. Heat on high until boiling. Turn down to medium to medium-low heat and let simmer 35-45 minutes.
- Remove from heat and remove bay leaves.