Split Pea Soup with Ham
This Split Pea Soup with Ham recipe is hands down my favorite soup recipe for Fall. It is so hearty and comforting, I make this easy soup recipe on repeat during cooler months. The perfect easy dinner recipe for cold weather!
Ingredients
- 9 cups Chicken or Turkey Stock (see notes)
- 1 lb Split Peas
- 1 cup Sweet Onion, chopped
- 2 tbsp Olive Oil
- 4 oz Pancetta, diced
- 4 oz Canadian Bacon, diced
- 1 cup Carrot, diced
- 1 cup Celery, diced
- 4 cloves Garlic, diced
- 1 tsp Kosher Salt
- 1 tsp Black Pepper, freshly ground
- 1 tsp Fresh Thyme Leaves, chopped
- 2 Bay Leaves
Instructions
- Add olive oil to a large dutch oven and heat over medium heat. Add pancetta and Canadian bacon and cook until lightly browned, about 7 minutes.
- Add onion, garlic, and spices. Continue cooking over medium heat until onion is translucent, about 5 minutes.
- Add the stock and split peas and bring to a boil. Reduce heat to low and cook, covered, for 1 hour.
- Add the carrots and celery and stir to combine. Continue cooking, uncovered, for an additional 45 minutes, stirring occasionally.
- Taste for seasoning and add salt and pepper as necessary. Remove bay leaves and serve, topping with additional fresh thyme leaves if desired.
Cook's Notes
Make sure to use stock or bone broth in this soup recipe. Stocks and bone broths are much richer in flavor than traditional broth. I use Golden Ladle Organic Chicken Sipping Bone Broth or Trader Joe's Organic Free-Range Chicken Stock in this split pea soup recipe.
During the Fall months, Trader Joe's has a delicious Turkey Stock for the holidays. I stock up on this (see what I did there?) every year - it is delicious in this split pea soup recipe!
