Split Pea With Ham Soup

Recipe courtesy of The Classic Diner.
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 8 servings

3 Tb. butter

2 Tb. olive oil

1 C. finely chopped yellow onions

½ C. finely chopped carrots

½ C. finely chopped celery

2 tsp. minced garlic

¼ tsp. crushed red pepper flakes

1 lb. ham steak, cut into ¼” pieces

1 ham hock

8 C. chicken or vegetable stock

1 bay leaf

2 tsp. fresh thyme

1 lb. dried split peas

Sea salt and fresh ground pepper

Crème fraiche or sour cream



In a heavy stockpot, heat butter and oil. Add onions, carrots, celery, garlic, pepper flakes and ham steak. Sauté until lightly brown.


Score ham hock and place in pot. Add stock, bay leaf, thyme, dried peas and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, until the peas are tender, about 1 hour. Add more stock as needed, if the soup becomes too thick or dry.


Remove the bay leaf and discard. Adjust the seasoning to taste, and serve immediately with crème fraiche or sour cream and buttered toast points.

View instructions at
County Lines Magazine

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