Split Pea Soup with Ham

Photo: Oxmoor House
Although a favorite across the nation, this dish was introduced to the U.S. by early English settlers. We've omitted the salty ham hock, but added smoked paprika for extra smoky flavor.

Yield:

Serves 7 (serving size: 1 cup)

Recipe from

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 339
Fat 8 g
Satfat 2.1 g
Monofat 3.8 g
Polyfat 1.5 g
Protein 22.8 g
Carbohydrate 45 g
Fiber 17.9 g
Cholesterol 21 mg
Iron 3.5 mg
Sodium 267 mg
Calcium 62 mg

Ingredients

1 pound green split peas
1 leek
2 bacon slices, cut crosswise into 1/4-inch slices
1 cup chopped onion
1 cup sliced celery
1 cup chopped carrot
1 tablespoon canola oil
7 cups water
1 cup lower-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 bay leaf
4 ounces ham, cut into 1/2-inch cubes
1/2 teaspoon Spanish smoked paprika

Preparation

1. Sort and wash split peas; drain.

2. Remove roots, outer leaves, and tops from leeks, leaving 1/2 inch of dark leaves. Slice leek in half lengthwise; cut each half crosswise into thin slices. Rinse thoroughly with cold water.

3. Cook bacon in a large heavy saucepan over medium-high heat until pieces begin to crisp. Add onion, celery, carrot, oil, and leek; reduce heat to medium, and cook 10 minutes, stirring occasionally. Add split peas, and cook 1 minute, stirring constantly. Add 7 cups water and next 6 ingredients (through bay leaf); bring to a boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer 45 minutes or until split peas are tender.

4. Discard bay leaf. Stir in ham and smoked paprika; simmer 2 minutes or until ham is thoroughly heated.

Note:

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October 2013