Split Pea Soup With Ham
Split pea soup might be a recipe that comes to mind when you want a soup for dinner that is hearty and comforting. Our version certainly fits the bill; ham and homemade croutons bring flavor and texture.
Ingredients
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1 tablespoon olive oil
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1 chopped medium onion
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4 carrots, thinly sliced
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3 celery stalks, thinly sliced
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1 tablespoon dried thyme leaves
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Coarse salt and ground pepper
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1 can (14.5 ounces) reduced-sodium chicken broth
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1 bag (16 ounces) green split peas, picked over and rinsed
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Ham bone plus 2 cups reserved ham, cut into 1/2-inch cubes
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2 tablespoons butter
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4 slices whole-wheat sandwich bread, crusts removed, cut into ¼-inch cubes
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1 to 2 tablespoons fresh lemon juice
Instructions
Heat oil and add vegetables:
In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper.
Sauté vegetables:
Cook until vegetables begin to soften, 5 to 8 minutes.
Simmer split peas and ham bone in broth:
Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
Toast croutons:
While soup is cooking, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes.
Move croutons to plate:
Transfer to a paper-towel-lined plate.
Purée soup:
Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot.
Heat:
Add ham cubes, and simmer until heated through. If necessary, thin with water.
Serve with ham and croutons:
Add salt, pepper, and lemon juice to taste. Serve topped with croutons
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