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A bowl of thick split pea soup with diced ham and vegetables, garnished with fresh thyme. A spoon rests beside the bowl, with slices of whole-grain bread and a glass of water in the background.
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Yellow Split Pea Soup with Ham

This soup is full of protein and is an excellent choice for everyone to enjoy!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Soup
Cuisine: American
Keyword: Ham, Split pea
Servings: 8
Author: Nicole

Equipment

Ingredients

  • 1 pound dried yellow split peas rinsed and sorted
  • 1 large yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 medium celery stalks finely diced
  • 1 clove garlic minced
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 2 quarts chicken stock plus more to thin
  • 2 cups cooked ham cut into ½-inch dice
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • In a large stock pot, bring the split peas, vegetables, thyme, bay leaf, and stock to a boil. Reduce the heat and simmer partially covered, stirring occasionally until the vegetables are tender, the split peas have broken down, and the soup is thickened-- about 2 ½ to 3 hours. Add the diced ham and cook just until warmed through. Season the soup with salt and pepper to taste. Enjoy!

Notes

  • The stored can be stored in an airtight container in the refrigerator for up to 3 days.
  • Once cooled, the soup can be stored in a freezer-safe container or bag and frozen for up to 3 months.
  • The soup thickens when stored in the refrigerator or freezer, so you will need to thin it with additional stock when reheating.

Nutrition

Calories: 335kcal | Carbohydrates: 46g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 692mg | Potassium: 986mg | Fiber: 15g | Sugar: 10g | Vitamin A: 2727IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 4mg
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