Split Pea Soup with Ham

2 Reviews
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Photo: Oxmoor House
Total Time
1 Hour 15 Mins
Yield
Serves 7 (serving size: 1 cup)
October 2013
RECIPE BY 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.

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

Nutritional Information

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

How to Make It

Step 1

Sort and wash split peas; drain.

Step 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.

Step 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.

Step 4

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

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Ratings & Reviews

Not bad, but needs something else

abluefront
April 16, 2015
I made this as written, but it seemed a little bland in flavor and needs more oomph to it.  I also used my immersion blender before adding the ham to puree the vegetables, leaving it somewhat chunky and then I added the ham and paprika. 

abluefront's Review

ktleyed
January 28, 2014
This recipe just sounded right to me. I was looking for something a little different than my normal pea soup and the addition of smoked paprika got me hooked. Long story short, I thought I had a bag of lentils and a bag of split peas, instead I had 2 bags of lentils. And I thought - why not I think it would be great. And it did not disappoint, even with the wrong legumes! I decided to saute the lentils for about 4-5 minutes instead since they need a little longer cook time and it worked out beautifully - simmered for 45 mins. I also omitted the bacon, didn't have any and, you know how it goes. I added the ham about 15 minutes before it was done, paprika last couple of minutes as indicated. I will try this with split peas too, but I will definitely add it to my lentil soup repertoire. If it's too thick, just add a bit more water before you add the ham. I don't normally rate recipes, since they are usually just a springboard - but enjoy reading them so thought I should give back.