Go Back
Yellow Split Pea and Ham Soup on a plate
Andrew Fowler

Yellow Split Pea and Ham Soup

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb carrots peeled and cut into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1 tbsp unsalted butter
  • 2 medium leeks white and light-green parts thinly sliced and washed
  • 2 garlic cloves minced
  • 1/2 tsp ground cumin
  • 12 oz dry yellow split peas sorted and rinsed
  • 6 cups unsalted chicken broth
  • 1/4 tsp black pepper
  • 12 oz fully cooked ham torn into bite-size pieces
  • 1 tbsp lemon juice
  • 1 cup water only if needed to loosen

Method
 

  1. Heat oven to 425°F. Toss carrots with oil and salt on sheet; roast 25 to 30 minutes, turning once, until tender with browned edges.
  2. Melt butter in soup pot over medium; soften leeks 5 minutes. Stir garlic and cumin 1 minute.
  3. Add peas, broth, and pepper; simmer partly covered over low 45 to 55 minutes, occasionally stirring bottom, until peas easily collapse.
  4. Add carrots; simmer 5 minutes. Remove from heat; carefully immersion-blend smooth, blade submerged.
  5. Fold in ham; heat over low 5 minutes to 165°F. Add lemon juice and up to measured cup water as needed for thick but pourable soup.
  6. Divide among six bowls, including ham in each.