American · Dinner
Split Pea and Ham Soup (No-Chop)
A creamy split pea soup built on ham and pre-cut onion, carrot, and celery, simmered with dried split peas, thyme, and bay in chicken stock. Everything is pressed, snipped, or bought pre-cut so no knife-chopping happens. The peas break down into a smooth, savory pottage served hot.
$3
10 minsPrep
80 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
481Calories
37.8gProtein
16.8gFat
42.2gCarbs
8.1gSugar
11.6gFiber
3025mgSodium
140mgChol
8.1gSat Fat
780mgPotassium
68mgCalcium
3.2mgIron
0.8mcgVitamin B12
4.2mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
no-chop
Instructions
1
Prep
Rinse the split peas in a sieve until the water runs clear, then press the garlic clove into a bowl.
2
Melt
Melt the butter in a medium pot over medium heat for about 1 minute until it foams and stops sizzling.
3
Sweat
Add the mirepoix, pressed garlic, and cooked ham; sweat over medium heat for 5 minutes until the onion turns translucent.
4
Simmer
Add split peas, chicken stock, thyme, bay, and pepper; bring to a simmer over medium-high, drop to low, and cook 70 minutes until peas collapse.
5
Plate
Remove the bay leaf, mash a few times against the pot, then ladle the hot soup into a bowl and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g cooked ham
- 7 oz200g dried split peas
- 11 oz311g onion, carrot, and celery mirepoix
- 4 cups960ml chicken stock
- 2 tsp2 tsp dried thyme
- 22 bay leaf
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 1/2 tsp1/2 tsp black pepper
