Split Pea And White Bean Soup With Ham
serves 2-4
Perfect for a cold day, this rich soup is full of flavor. Try and remove all the seeds from the tomatoes because they'll add an unpleasant bitter note to the dish. This is comfort food at its finest when served with toast or grilled cheese.
3/4 cup dry green split peas
1/2 teaspoon kosher salt
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1/2 pound chopped ham
2 teaspoons chopped fresh thyme
3 large tomatoes, seeded and chopped
1 15-ounce can white beans, rinsed and drained
prep: 15 minutes
total: 40 minutes
medium saucepan
large pot
colander
1. In a medium saucepan, combine the split peas, 1/2 teaspoon salt and enough water to cover. Simmer until peas are just barely tender, about 15-20 minutes.
2. Meanwhile, prep the ingredients.
3. Heat the olive oil in a large pot over medium-high heat. When it's hot and shimmering, add the onion and cook, stirring occasionally, until the onion softens, 5-7 minutes. Stir in the garlic and cook until it becomes fragrant, 1 minute or so.
4. Add the ham and and thyme and stir to combine. Pour in 4 cups of water plus the tomatoes and beans. Bring to a boil then reduce the heat and simmer for 10 minutes. Drain the split peas and add them to the soup. Stir to combine and season to taste with salt and pepper.
2. Meanwhile, prep the ingredients.
3. Heat the olive oil in a large pot over medium-high heat. When it's hot and shimmering, add the onion and cook, stirring occasionally, until the onion softens, 5-7 minutes. Stir in the garlic and cook until it becomes fragrant, 1 minute or so.
4. Add the ham and and thyme and stir to combine. Pour in 4 cups of water plus the tomatoes and beans. Bring to a boil then reduce the heat and simmer for 10 minutes. Drain the split peas and add them to the soup. Stir to combine and season to taste with salt and pepper.
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