Split Pea & Ham Soup With Crusty Cornbread On The Side
This hearty Split Pea & Ham Soup is a comforting dish perfect for chilly days. Paired with crusty cornbread, it makes for a satisfying meal. The soup is rich in flavor, thanks to the smoky ham and the natural sweetness of peas, while the cornbread provides a delightful texture contrast.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 ladle
- 1 measuring cups and spoons
- 1 oven-safe baking dish or cast-iron skillet for cornbread
- 1 mixing bowl
Ingredients
- 1 pound dried split peas Rinsed.
- 1 medium onion Chopped.
- 2 whole carrots Diced.
- 2 whole celery stalks Diced.
- 2 cloves garlic Minced.
- 1 ham hock or diced cooked ham 2 cups diced cooked ham can be used instead.
- 8 cups chicken broth
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed split peas, ham hock (or diced ham), chicken broth, and dried thyme to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 45 minutes, or until the peas are tender. If using a ham hock, remove it after cooking and shred any meat back into the soup.
- Season the soup with salt and pepper to taste. Stir well and keep warm while you make the cornbread.
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Pour the cornbread batter into an oven-safe baking dish or a cast-iron skillet. Bake for 20-25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Once the cornbread is finished, remove it from the oven and let it cool slightly.
- Serve the warm Split Pea & Ham Soup in bowls with slices of cornbread on the side.
Notes
You can add herbs like bay leaves or parsley to the soup for extra flavor.
Serve the soups with a dollop of sour cream or a sprinkle of cheese for added richness.
Store leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken upon cooling, so add a bit of broth or water when reheating.