Split Pea Soup with Ham

Split Pea Soup with Ham Recipe
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.


Serves 7 (serving size: 1 cup)
Total time: 1 Hour, 15 Minutes

Recipe from

Oxmoor House

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


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


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.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note