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Split Pea and Ham Soup

This recipe has the perfect balance of smoky flavor with a special texture of the split peas that fits perfectly with the amount of ham that is shredded into the mix. Inspired by my favorite test kitchen.
Course: Soup
Author: Christopher Kosovich

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large onion chopped fine
  • Salt and Pepper
  • 3 garlic cloves minced
  • 7 cups water
  • 1 pound ham steak cooked, rind removed, cut into quarters
  • 1 pound 2 1/4 cups green split peas, picked over and rinsed
  • 3 slices thick-cut smoky bacon uncooked
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 carrots peeled and cut into 1/2-inch pieces
  • 1 celery rib cut into 1/2-inch pieces
  • 1 recipe Buttery Croutons search this site for the recipe

Instructions

  • Melt butter in a dutch oven over medium-high heat.
  • Add onion and 1/2 teaspoon salt and cook, stirring frequently, until softened, about 3-5 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add water, ham steak, peas, bacon, thyme and bay leaves. The bacon should be raw and is really only being used for flavoring.
  • Increase heat to high and bring to a simmer, stirring frequently so the peas don’t stick to the bottom.
  • Reduce heat to low, cover and simmer until peas are tender but not falling apart, about 45 minutes.
  • Remove ham steak, cover with aluminum foil to prevent drying out, and set aside.
  • Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
  • When cool enough to handle, shred ham into bite-size pieces with 2 forks.
  • Remove and discard thyme sprigs, bay leaves, and bacon slices.
  • Stir ham into soup and return to simmer.
  • Season with salt and pepper to taste. Sprinkle with croutons and serve.