Pea, Ham, and Potato Soup (1 Hr, 10 Mins)

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Comforting, hearty, and brimming with flavor, this pea soup with ham and potatoes will warm you from the inside out. The savory ham combined with creamy potatoes creates a satisfying base, while fresh scallions add a dash of brightness. It’s a soup that stands alone as a meal, making dinner preparations a breeze.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 10 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 2 cups dried split peas, rinsed and drained
  • 1.5 cups diced ham for soup + extra for garnish
  • 2 large russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 6 cups chicken or vegetable broth
  • Salt and pepper, to taste
  • 2 scallions, finely chopped, for garnish
  • Croutons, for serving (if desired)
  • Olive oil or butter, for sautéing

Instructions

  1. Sauté Vegetables (5 minutes): In a large pot, heat olive oil or butter over medium heat. Add onion, celery, and garlic. Sauté until the onions are translucent.
  2. Add Peas, Ham, and Broth (2 minutes): Add the dried split peas, diced ham, bay leaves, dried thyme, and broth. Stir to combine.
  3. Simmer the Soup (45 minutes): Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 45 minutes, stirring occasionally.
  4. Add Potatoes (15 minutes): Add the diced potatoes to the soup. Continue to simmer until the potatoes are tender and the peas have broken down.
  5. Season and Serve (3 minutes): Remove the bay leaves. Season with salt and pepper to taste. Pour into bowls and garnish with extra diced ham, croutons, and fresh scallions.

Notes

This pea soup offers an uncomplicated yet flavorful option for those looking to create a warm and filling meal. The combination of ham and potatoes ensures that every spoonful is a taste adventure. To make the soup creamier, consider blending a portion before adding the potatoes. Serve alongside a slice of rustic bread for a complete meal. And if you find yourself with leftovers, remember this soup’s flavor profile only improves with time, making it great for next-day lunch.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 4g
  • Carbohydrates: 55g
  • Fiber: 20g
  • Protein: 24g
  • Cholesterol: 22mg

Pair this with...

Easy Corn Bread

Begin by preheating your oven and greasing a baking pan. In a mixing bowl, combine equal parts cornmeal and all-purpose flour. Add in some sugar, baking powder, and a pinch of salt. In a separate bowl, whisk together milk, an egg, and melted butter or oil. Now, merge the wet ingredients with the dry, stirring just until everything comes together. Pour this batter into your prepared pan and slide it into the oven. Bake until the top turns a lovely golden hue and a toothpick inserted comes out clean. Let it cool for a moment, then slice and serve.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

Stovetop Mac ‘n Cheese

Begin by boiling your preferred pasta (elbow macaroni is a classic choice) until al dente. While the pasta cooks, in a separate pot, make a simple roux by melting butter and whisking in some flour. Gradually add milk, stirring continuously to avoid lumps, creating a smooth white sauce. As the sauce thickens, reduce the heat and stir in generous handfuls of shredded cheese (think cheddar, Monterey Jack, or even some Gouda) until it's gloriously melty. Drain the pasta and stir it into the cheese sauce, letting each piece get coated in cheesy goodness. Season with a touch of salt, pepper, and maybe a dash of paprika or mustard powder for an extra kick.

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