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Split Pea Soup with Ham and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound dried green split peas
  • 8 ounces diced ham
  • 3 carrots, sliced into rounds
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Rinse the split peas under cold water and pick out any debris. Set them aside.
  • Heat a large pot over medium heat. Add the diced ham and cook for 3 minutes until it starts to brown and release some fat.
  • Add the diced onion and minced garlic to the pot. Stir and cook for 2 minutes until the onion softens.
  • Add the sliced carrots, dried thyme, bay leaf, salt, and black pepper. Stir to combine.
  • Pour in the chicken broth and add the rinsed split peas. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes. Stir occasionally until the peas break down and the soup thickens.
  • Remove the bay leaf before serving.

Notes

If the soup thickens too much after storing, stir in a splash of broth or water when reheating. You can swap the chicken broth for vegetable broth if needed, though the ham still provides the main savory flavor. For meal prep, let the soup cool completely before dividing into containers so it stores evenly in the fridge for up to four days.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife