Split Pea Soup with Ham
This split pea soup with ham is one of my family's all-time favorite comfort foods! Throw the ingredients into the crockpot first thing in the morning and it will be ready by dinnertime, or scroll to the bottom for Instant Pot instructions.
Servings servings
Equipment
- 1 pressure cooker optional; a slow cooker works great - directions for both are below
Ingredients
- 1 pound split peas, dried rinsed and sorted
- 2 quarts chicken or vegetable broth or, 8 cups water + 8 teaspoons chicken or vegetable bouillon or soup base
- 1 pound ham, bone-in diced into small pieces and trimmed of excessive fat
- 4 carrots, medium peeled and chopped
- 1 onion, medium chopped
- 4-5 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon marjoram
- ½ teaspoon smoked paprika
- pinch thyme
- 1 bay leaf
- 1 teaspoon malt vinegar
Instructions
Slowcooker
- Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you're ready to serve the soup. Soup is best when it's had about an hour to sit after removing from heat. Top with Sourdough Garlic-Herb Croutons.
Instant Pot
- Add ingredients to the Instant Pot, seal, and cook on high for 15 minutes. Quick release the pressure, then stir to combine.
Reheating Leftovers
- Any refrigerated leftovers will probably be very thick. It can be thinned with a little chicken broth or water.
Notes
- Nutritional information was calculated using chicken broth, rather than vegetable broth.
- Store cooled soup in an airtight container in the fridge and consume within 3-4 days for best results.
- This soup freezes well! Freeze in individual portions for an easy meal on busy days.
- Note that the leftovers might be quite thick; just heat it up and then add a little water or broth until the desired consistency is reached.
Sourdough Garlic Herb Croutons
This soup is awesome topped with these Sourdough Garlic-Herb Croutons (and I really, really encourage the whole sourdough part; it just matches the soup so well!).Ingredients
- 4 cups sourdough bread cubes
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon real butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon granulated onion/onion powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- Optional: 1-2 tablespoons crumbled Parmesan cheese
- Also an option: scrap all of the seasonings above and just throw on this garlic bread seasoning!
Instructions
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Preheat oven to 350 degrees.
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In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt butter in the microwave until completely melted and then combine it with the olive oil. Place bread cubes in a large bowl and pour the butter/oil mixture over the bread cubes making sure to distribute evenly over the cubes in a small drizzle. Don't dump it all in one place. If you do that, a few lucky little bread bits will soak up all the buttery goodness and the rest will get hurt feelings from being left out. Immediately use your hands to toss making sure to coat each bread cube with the butter mixture. Sprinkle the herb mixture over the bread cubes, again, making sure to distribute it evenly and use your hands to coat well.
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Spread cubes in a single layer on a baking sheet.
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Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes so they cook evenly. The time is going to vary depending on the type of bread used and the size of the cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.
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When finished, remove from oven and immediately toss with Parmesan cheese if desired. Let cool completely.. Store in an airtight container.
Nutrition
Calories: 290kcal, Carbohydrates: 41g, Protein: 26g, Fat: 3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Cholesterol: 35mg, Sodium: 1647mg, Potassium: 729mg, Fiber: 16g, Sugar: 9g, Vitamin A: 5252IU, Vitamin C: 4mg, Calcium: 61mg, Iron: 3mg
Calories: 290kcal
Cost: $15
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