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Split-Pea Soup With Ham

Split-Pea Soup With Ham
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, and celery and cook until tender, 5 to 7 minutes.
  2. Add the broth, ham, split peas, and thyme to the saucepan; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the peas are tender, 55 to 65 minutes. Top with croutons.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 420
  • Fat 18g
  • Sat Fat 5g
  • Cholesterol 43mg
  • Sodium 1,266mg
  • Protein 30g
  • Carbohydrate 36g
  • Sugar 8g
  • Fiber 13g
  • Iron 3mg
  • Calcium 42mg
What does this mean? See Nutrition 101 .

Quick Tip

The soup can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.