Split Pea Soup With Smoked Ham And Rye Toast

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Pork · high-protein

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Ingredients

• 7 oz dried split peas, rinsed
• 6 oz smoked ham steak, diced
• 1/2 tbsp olive oil
• 1 yellow onion, diced
• 1 carrots, diced
• 1 celery ribs, diced
• 4 cups chicken broth
• 1 bay leaves
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 2 slices rye bread
• 1 tbsp butter

Method (tap to check — screen stays awake)

1. Heat the oil in a Dutch oven over medium-high and brown half the ham until the edges curl and crisp, 4 minutes; set that half aside for topping.
2. Add the onion, carrots and celery and cook until the onion is soft and golden at the edges, about 6 minutes.
3. Add the split peas, remaining ham, broth, bay leaves, thyme and pepper. Bring to a boil, then drop to a low simmer.
4. Cook partly covered, stirring every 10 minutes so the bottom does not scorch, until the peas collapse into a thick puree and a spoon leaves a trail, 35 to 40 minutes.
5. Fish out the bay leaves and thin with a splash of broth if the soup is thicker than heavy cream.
6. Toast the rye and butter it, then ladle the soup out and scatter the crisped ham over each bowl.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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