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Per serving
Calculating nutrition...
- 1
Start the soup
Rinse and sort the split peas. Add them to a large stock pot with 10 cups of water and the chicken bouillon. Turn heat to high and bring to a boil for 2 minutes. Add the bay leaves, chopped onions, minced garlic, chopped celery, chopped carrots, ham (on the bone or as a steak), and chipotle chile powder.
- 2
Simmer
Bring to a boil again, then reduce heat to a low simmer. Cover and simmer for at least 1 hour 30 minutes, stirring occasionally, until the vegetables are very soft and the soup has thickened to your liking.
- 3
Remove and shred ham
Remove the ham from the soup. Chop or shred the meat, discarding the bone. Return the meat to the pot.
- 4
Season
Taste and season with salt and pepper. Keep in mind that ham is quite salty — you may not need much or any salt.
- 5
Add the Gouda and serve
Remove soup from heat. Dice the smoked Gouda into bite-size cubes or shave it with a vegetable peeler. Stir the cheese into the hot soup, or add it directly to individual bowls when serving.
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Split Pea and Ham Soup with Smoked Gouda
Created by: SundayPrepCo
Ingredients
- 2 cup dried split peas
- 10 cup water
- 3 tbsp chicken bouillon
- 2 bay leaves
- 2 onions
- 3 garlic cloves
- 3 celery stalks
- 4 carrots
- 1 1/2 lb smoked ham
- 1/4 tsp chipotle chile powder
- 1/4 tsp dried thyme
- salt and pepper
- 6 oz smoked Gouda
Instructions
- Start the soupRinse and sort the split peas. Add them to a large stock pot with 10 cups of water and the chicken bouillon. Turn heat to high and bring to a boil for 2 minutes. Add the bay leaves, chopped onions, minced garlic, chopped celery, chopped carrots, ham (on the bone or as a steak), and chipotle chile powder.
- SimmerBring to a boil again, then reduce heat to a low simmer. Cover and simmer for at least 1 hour 30 minutes, stirring occasionally, until the vegetables are very soft and the soup has thickened to your liking.
- Remove and shred hamRemove the ham from the soup. Chop or shred the meat, discarding the bone. Return the meat to the pot.
- SeasonTaste and season with salt and pepper. Keep in mind that ham is quite salty — you may not need much or any salt.
- Add the Gouda and serveRemove soup from heat. Dice the smoked Gouda into bite-size cubes or shave it with a vegetable peeler. Stir the cheese into the hot soup, or add it directly to individual bowls when serving.