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Split Pea Soup with Ham

September 4, 2011

Split Pea Soup with Ham


It’s Labor Day weekend … the unofficial end of summer.  This summer has been an incredibly hectic one for us and we needed this weekend to rest, relax and recharge.  We had a lovely tapas dinner out on Friday with our friend Jordan at Solea in Waltham, and a fantastic romantic dinner (compliments of a Groupon gift) at Maxwells 148 in Natick.  Enough with the dinners out though, and back to cooking.  Tomorrow will be a fun end to the weekend, but today, we stayed in, did laundry, watched movies, and I made soup (naturally).  Marc had a taste for split pea soup, and I figured tonight was as good a time as any to deliver.

I have made split pea soup a few times, but mostly they were made with those dry soup bag mixes, that you can get in quaint general stores all over the Northeast.  Obviously, it’s totally unnecessary, given that I am, in fact, a master soup maker, at least in this house, so I took a crack at it.  I used a recipe that I found on For the Love of Food, but added a little extra smoky punch with smoked paprika.  It was a huge hit in this house, and we both look forward to leftovers for lunches this week.

PS:  Marc made homemade croutons with a day old loaf of pumpernickel bread … perfection.


Split Pea Soup with Ham

  • 2 tbsp. olive oil
  • 1 onion, diced very fine
  • 2 cloves garlic, minced
  • 4 carrots, thinly sliced
  • 3 stalks of celery, thinly sliced
  • 1 large potato, peeled and diced
  • 1 lb. ham steak, bones removed, diced
  • 8 – 10 c. chicken broth (or vegetable broth)
  • 1 lb. bag of dry split peas, rinsed and sorted
  • 1 bay leaf
  • 1 tbsp. smoked paprika
  • Salt and pepper to taste


  1. Heat oil in stock pot or dutch oven over medium heat.  Cook onion, garlic, ham and paprika in pot until onion and garlic are tender and fragrant, about 60 – 90 seconds.
  2. Add stock, peas and bay leaf.  Bring liquid to a boil and reduce heat to medium-low.  Simmer for 60 minutes.
  3. Add remaining vegetables and cook for at least 45 minutes or until vegetables are tender.  I simmered mine for several hours, to create a more complex flavor, however this may require that additional broth or even water be added, so that the soup doesn’t become TOO thick.
  4. Serve hot and with croutons.
One Comment leave one →
  1. Nicky permalink
    October 9, 2011 8:00 pm

    I was excited to try this simple looking recipe to supply us with some soup for our lunches durig the week. I was very impressed with flavors and taste. House smelled wonderful while it was cooking too. Thanks for recipe!

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