Split pea and ham soup is a tasty and highly nutritious old fashioned meal in a bowl. Packed with meat, vegetables and seasonings, it will satisfy even the heartiest of appetites.
4 cups low sodium chicken broth
4 cups water
1 large ham bone
2 cups split peas
2 large carrots, diced
2 medium yellow onions, chopped
2 large celery sticks, chopped
2 medium russet potatoes, cubed
1 bay leaf
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon minced garlic (2 cloves)
1/4 teaspoon black pepper
1. Cut off excess meat from ham bone, chop and reserve for serving.
2. Add chicken broth, water and ham bone to a large soup pot, then add all remaining ingredients.
3. Bring to a boil, then turn down heat and simmer, stirring occasionally until vegetables are tender, approximately 1-1/2 hours.
4. Put some reserved chopped ham in the soup bowls and pour soup over top for serving.
The cooked, chopped ham is reserved until serving because cooking it in the soup will cause it to dry out.
Be sure to stir the soup periodically so that the ingredients don't stick to the bottom of the pot.
You can substitute beef broth or vegetable broth in place of chicken broth. Or if you prefer, you can use 8 cups of water and leave out the broth.
You can make a vegetarian/vegan version of this split pea soup by eliminating the ham bone and cooking the soup with vegetable broth.
This soup will keep in the refrigerator for up to 3 days, or in an airtight container in the freezer for up to 2 months.
Keywords: Fall Foods, One dish meals, one bowl meals, soup meals, old fashioned soup split pea soup, vegan split pea soup, vegetarian split pea soup