Hey Food Finders!

My favorite time to stay in and make a big pot of thick & hearty soup is on a rainy or snowy weekend. There’s nothing like wearing your cozy sweats, going into the kitchen, pulling out the old stock pot, and filling it with a variety of ingredients that will make the house smell amazing for the whole day.

It’s Soup Season!

During the fall and winter months, I can’t get enough of this soup. It’s my dad’s favorite too! Okay, I’m just gonna say it...this Hearty Split Pea & Ham soup ROCKS! It’s thick and creamy, and full of carrots, celery, and onions. The salty smoky ham turns the soup into a hot satisfying meal that will keep you full for hours. Best of all, 2 full cups is 0 Points, and that’s including the ham!! It’s Freestyle at its best (for those following WW).

The Facts

Recipe makes 5 servings (total 10 cups)

1 Serving = 2 cups, 0 SP, and 194 calories

Important Notes

1) If you want to make this vegetarian, just use vegetable broth instead of chicken broth and leave out the ham.

2) This soup freezes beautifully. I love to make a double batch and keep some in the freezer for the future.

3) The soup will become pretty thick once cooled in the refrigerator. Just thin it out with some broth when you reheat and it will be perfect.

4) If you add croutons, adjust the points. Keep an eye out for my homemade crouton blog post coming in a few days.

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Ingredients

Olive oil spray

1/2 large onion, chopped

8 oz. carrots, peeled and chopped into pennies of desired thickness

2 celery ribs, chopped

2 cups dried split peas

(I used 1 cup of green split peas and 1 cup of orange split peas)

8 cups (2 boxes) chicken broth

4oz. Ham steak, cubed

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

¼ tsp black pepper

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Directions

Spray olive oil on the bottom of a large stock pot. On low-medium heat, cook onions for about five minutes until soft, stirring occasionally. Mix in the carrots and celery and let cook for another few minutes, again stirring occasionally. Then mix in your dried split peas and give it all a stir. Add in your chicken broth, stir everything together, and bring to a boil. Turn heat to low and let simmer for at least 45 minutes, stirring occasionally until the peas are very soft and start to break apart.

With a slotted spoon remove most of the carrots and put in a bowl to the side. Using your immersion blender, blend the rest of the soup until silky smooth and creamy. Then add the carrots back in, followed by the ham cubes and stir. Start adding your spices. I would start with the measurements I wrote in the ingredients. But feel free to adjust the seasonings to your liking. If you don’t want salt, just leave it out. If you want more of any spice slowly add more in. Keep tasting it until it has the seasoning levels you enjoy. Then let the entire batch simmer together for a few more minutes and you’re done!

Eat & Enjoy!

Print Recipe

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Want More Soup!?

Check out all 8 of our 8 week Souper Saturday Recipes!

Week 1: Creamy Cheesy Cauliflower Soup

Week 2: Butternut Squash and Apple Soup

Week 3: Split Pea and Ham Soup

Week 4: Cheesy Cheddar Bacon and Broccoli Soup

Week 5: Yankee Bean and Bacon Soup

Week 6: Autumn Apple Pumpkin Chili

Week 7: Black Bean Powerhouse Soup

Week 8: Pasta Fagioli Soup

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