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Split Pea Soup with Ham and Crispy Garlic Croutons Recipe

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4 from 5 reviews

Hearty and comforting Split Pea Soup with Ham, simmered to perfection with tender carrots, celery, onions, and smoky ham for rich flavor. Finished with homemade garlic croutons for a delightful texture contrast, this classic soup is perfect for cozy meals and serves six people.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Ingredients

For the Soup

  • 1/4 cup extra virgin olive oil
  • 5 medium carrots (diced, divided)
  • 3 celery ribs (diced)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 large bay leaf
  • 1 smoked ham hock (or ham bone)
  • 1 16-ounce bag split peas
  • 4 cups low sodium chicken stock
  • 4 cups water
  • 8 ounces ham (diced – deli or cooked ham works)
  • salt and pepper (to taste)

For the Croutons

  • 3 cups bread (cut into 1-inch cubes)
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Croutons: Toss bread cubes with olive oil, garlic powder, kosher salt, and black pepper until evenly coated. Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for about 10 minutes, or until the croutons are lightly toasted but still chewy inside.
  2. Sauté Vegetables: Heat a large Dutch oven over medium-low heat and add olive oil. Add half of the diced carrots, all diced celery, and onions. Cook until very soft and translucent without browning, approximately 12-15 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Add Ham and Liquids: Add the smoked ham hock, split peas, bay leaf, low-sodium chicken stock, and water to the pot. Bring the mixture to a boil, then lower the heat to a simmer. Partially cover the pot, leaving about a 1-inch opening, and stir occasionally to prevent sticking.
  4. Add Remaining Carrots: After 20 minutes of simmering, stir in the remaining diced carrots. Continue to simmer the soup for another 60 to 75 minutes, stirring occasionally, until the peas are fully broken down and the soup has thickened.
  5. Add Diced Ham: About 15 minutes before the soup is done, add the diced ham. Adjust the soup’s consistency as needed by adding water if too thick, or increasing heat and stirring frequently to reduce if too thin.
  6. Final Seasoning and Serve: Taste the soup to ensure peas are tender and season with salt and pepper as desired. Remove and discard the ham hock and bay leaf. Ladle soup into bowls, top with garlic croutons, and serve warm for a satisfying meal.

Notes

  • Using a smoked ham hock imparts a rich, smoky flavor to the soup; you can substitute with a ham bone if needed.
  • If you prefer a vegetarian version, omit ham and use vegetable broth instead, but the flavor will be different.
  • Stir frequently toward the end to prevent burning as the soup thickens.
  • Soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For creamier soup, use an immersion blender to puree a portion of the soup before adding diced ham.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/split-pea-soup-with-ham-and-crispy-garlic-croutons-recipe/