Split Pea Soup with Ham
Split Pea Soup with Ham is chocked full of garden veggies and is a tasty and delicious chowder your family will love on cool, fall and winter nights. Serve with cornbread for a hearty and satisfying supper. This recipe is gluten free.
Ingredients
- 1 lb. green split peas soaked overnight or at least 5 hours
- 1 lb. petite red potatoes cut in quarters or cubed
- 1 leek green top removed, diced
- 1 large onion chopped
- 1 cup carrot chips or sliced carrots
- 3 ribs celery diced
- 3-4 cloves garlic sliced or minced
- 24 oz. ctn. chicken broth or vegetable broth
- 1/2-3/4 tsp. pepper
- 1 tsp. sea salt or kosher salt
- 2 cups chopped ham
- 2 tbsp. lemon juice
- 3 whole bay leaves
- 1 qt. water
- Fresh parsley and black pepper for garnish, if desired
Instructions
- Place peas in stock pot with water and chicken or vegetable broth.
- Bring to a boil, then reduce heat and simmer 30 minutes.
- Add potatoes, leek, onion, carrots, celery, garlic, ham, salt and pepper, lemon juice, and bay leaves.
- Continue cooking at least 30 minutes or more until vegetables are tender and peas are softened.
Notes
NOTE: Preparation time does not include time required to soak split peas.
Recipe inspired from H-E-B.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!