Split Pea and Ham Soup
Ingredients
The soup base
-
¼
cup
olive oil
-
4
cups
diced onions
-
1½ to 2
cups
diced carrots
-
1 to 1½
cups
diced celery
-
1
tablespoon
cumin seeds or 2 teaspoons ground cumin
-
to taste
N/A
kosher salt
-
1 to 2
cloves
garlic, minced
-
1
N/A
ham bone or ham hock (optional)
-
1
N/A
bay leaf
-
1
lb.
split peas (about 2 heaping cups), rinsed
-
8 to 10
cups
water, plus more as needed
-
to taste
N/A
fresh cracked pepper
-
2
cups
diced ham (optional)
The croutons
-
¾
lb.
bread (stale focaccia recommended)
-
¼
cup
olive oil
-
to taste
N/A
salt
Instructions
- Heat olive oil in a large pot over high heat, then add onions, carrots, celery, and cumin, seasoning with salt. Cook covered on low heat for 15-20 minutes.
- Uncover, add minced garlic, and cook for about a minute. Add the ham bone, bay leaf, and rinsed split peas.
- Pour in 8 cups of water and season with salt. Bring to a boil, then reduce to a simmer. Stir occasionally and add more water as needed.
- Cook for about 45 minutes until the split peas have broken down. Taste and adjust seasoning as needed.
- Remove the ham bone, chop any meat from it, and return the meat to the soup. Adjust seasoning with salt and pepper.
- For croutons, cube the bread, toss with olive oil and salt, and bake in a 425ºF oven for 10-15 minutes until golden.
- Serve the soup topped with croutons.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
12g
Total carbohydrates
40g
Total protein
18g
Sodium
800mg
Cholesterol
30mg
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