This cozy soup is a Cook Smarts classic, last featured in 2020. Smarts #1: The ham will impart a lot of flavor to the soup, so be sure to get ham with flavors you would like - honey roasted or smoked, etc. If you’d like to top the bowls of finished soup with some extra chopped ham, reserve a small amount before adding it to the soup. Smarts #2: The thickness of the soup will vary depending on how much the peas break down, so you may need to stir in some more stock or some water at the end of cooking. Cooking Methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Pistachios, shelled - 1/4 cup
(sub any type of nuts)
Slow Cooker (or not) Split Pea and Ham Soup:
Onions, medium - 1 , diced
Carrots - 8 oz , diced
Ham, thick deli-sliced - 6 oz , chopped
Thyme, dried - 1/2 tsp
Oregano, dried - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Stock, any type - 4 cups
Split peas, dried - 1 cup
Bay leaves - 1
Baguette - 1 , sub any crusty bread
Sour cream (opt) - for serving
(sub plain or Greek yogurt)
Choose Cooking Method
Prep
Onions / Carrots / Ham - Prep as directed. Combine onions and carrots. Store ham in its own container. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, honey, and oregano (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Combine onions, carrots, ham, thyme, oregano (portion for soup), red pepper flakes, stock, split peas, and bay leaves in the bowl of a slow cooker. Cook until split peas are completely soft, on high for 2 to 3 hours or low for 5 to 6 hours.
Grapes - Halve grapes.
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When soup is done cooking, discard bay leaves. Taste and season with some salt and pepper. If the soup is very thick, thin it with some more stock or water.
Just before serving, toss greens, pistachios, and grapes in vinaigrette until dressed to your liking.
Toast baguette if you'd like.
Divide soup between bowls and top with sour cream. Serve soup with salad and bread on the side. Enjoy!
Prep
Onions / Carrots / Ham - Prep as directed. Combine onions and carrots. Store ham in its own container. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, honey, and oregano (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Grapes - Halve grapes.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Heat a Dutch oven with some oil over medium heat. Add onions and carrots with some salt. Saute until soft, 4 to 5 minutes. Stir in ham, thyme, oregano (portion for soup), red pepper flakes, stock, split peas, and bay leaves. Bring to a boil.
When soup is boiling, reduce heat to a low simmer and cover. Simmer, covered, until peas are completely soft, 40 to 50 minutes.
When soup is done cooking, discard bay leaves. Taste and season with some salt and pepper. If the soup is very thick, thin it with some more stock or water.
Just before serving, toss greens, pistachios, and grapes in vinaigrette until dressed to your liking.
Toast baguette if you'd like.
Divide soup between bowls and top with sour cream. Serve soup with salad and bread on the side. Enjoy!