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Split Pea Soup with Ham

Photo: Oxmoor House
Total time 1 hr, 15 mins
Yield Serves 7 (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

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