Split Pea Soup with Ham

Blending the soup creates the thick consistency for which split pea soups are known. The soup is hot, so be sure to process it in small batches to keep from getting burned.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 12%
  • Fat: 2.3g
  • Saturated fat: 0.7g
  • Protein: 14.2g
  • Carbohydrate: 23.4g
  • Fiber: 0.9g
  • Cholesterol: 17mg
  • Iron: 1.4mg
  • Sodium: 453mg
  • Calcium: 17mg


  • 3 center-cut bacon slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup matchstick-cut carrots
  • 1 tablespoon bottled minced garlic
  • 8 cups water
  • 1/2 pound green split peas
  • 1/2 pound diced ham
  • 1 (0.2-ounce) package ham-flavored bouillon (such as Goya)
  • 1/2 teaspoon freshly ground black pepper


  1. 1. Cook bacon in a large saucepan over medium heat until crisp. Remove from pan; crumble. Add onion and next 3 ingredients to pan; cook 7 minutes or until tender. Add water and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until peas are very tender.
  2. 2. Place half of soup in a blender; process until smooth. Repeat procedure with remaining soup. Ladle soup into individual bowls; sprinkle evenly with bacon.
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