Split Pea Soup (Edit recipe)

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My entire family loves this soup. It is a filling nutritious mix of vegetables and a dash of ham that provides some tasty protein. Split pea soup is very old school. It simmers on the stove and the entire house smells of onions, garlic and broth. Comfort food at its best. This recipe can easily be doubled and the extra stored in an air-tight container in the freezer for up to 2 months.

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PREP TIME

12 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 6

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion, diced
2 whole Carrots, diced
2 pieces Celery, diced
2 cloves Garlic, minced
1 tsp dried Rosemary
1 tsp dried Thyme
1 tsp Dried Parsley
1 whole Japanese White Sweet Potato, can use russet instead
1.25 cups Split Peas (dried)
6 cups Chicken Broth (Low Sodium), vegetable broth works too
.5 lb Ham, thick sliced and cubed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dutch oven cook the oil, onion, carrots, and celery over medium heat for 10 minutes.
Add the garlic, rosemary, thyme, sweet potato.
Stir well then add the broth and split peas.
Turn heat to medium-high and bring to a low boil, stir.
Reduce heat to medium-low and let simmer for 45-50 minutes, until peas and potatoes are very tender.
Using an emersion blender blend up the soup until it is a nice smooth consistency.
Add ham and let cook for 5-6 minutes on medium-low.
Season with salt and pepper, to taste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	162
Fat:	5 g
Carbohydrates:	11 g
Protein:	21 g
Cholesterol:	23 g
Sodium:	458 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.