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Recipe Split Pea & Ham Soup


Nosh 'n' Splosh
Staff member
15 Jul 2019
Local time
9:29 AM
Ohio, US
Split Pea & Ham Soup
Makes 6-8 servings

2-1/2 cups dry green split peas
1 TB olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
4-1/2 cups chicken broth
4-1/2 cups water
8 oz lean deli ham, chopped
1/4 tsp dried thyme
1/4 tsp dried marjoram
1 bay leaf
Salt and ground black pepper, to taste

Rinse the peas under cold running water. Put in a saucepan and cover generously with water. Bring to a boil and boil for 3 minutes, skimming off the foam from the surface. Drain the peas.

Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until just softened.

Add the carrot and celery and continue cooking for 2 minutes. Add the peas, pour in the broth and water, and stir to combine.

Bring just to a boil and stir the ham into the soup. Add the thyme, marjoram, and bay leaf. Reduce the heat, cover, and cook gently for 1-1 1/2 hours, until the ingredients are soft. Remove and discard the bay leaf.

Taste and adjust the seasoning, adding salt and pepper if necessary. Ladle into warm bowls and serve.

Recipe courtesy of The Complete Irish Pub Cookbook

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