Healthy Split Pea Soup with Lean Ham: an easy recipe for dinner

Recipe at a glance

This original split pea soup with lean ham recipe makes 8 servings and takes about 60 minutes, excluding any overnight chilling or freezing stated in the method. It is designed for a US home kitchen and uses familiar grocery-store ingredients. The format emphasizes plant foods, whole grains, lean protein or unsaturated fats where they fit the dish, consistent with broad American Heart Association and USDA MyPlate eating-pattern guidance. ^{[1] [2]}

Ingredients

Measure the following before starting: 1) 1 pound dried split peas rinsed; 2) 8 ounces lean ham diced; 3) 1 onion diced; 4) 3 carrots diced; 5) 3 celery stalks diced; 6) 8 cups water or low-sodium broth; 7) 1 bay leaf; 8) 1 teaspoon thyme. Ingredient brands vary, especially for sodium and added sugar, so compare labels when buying canned foods, sauces, yogurt, nut butter, broth and packaged whole-grain products. Unless the ingredient list says otherwise, drain and rinse canned beans and use unsweetened dairy or nondairy products. ^{[1] [2]}

How to make it

1) Combine peas, ham, onion, carrots, celery, broth, bay and thyme. 2) Bring to a boil, reduce to a simmer and cook 45 to 55 minutes. Work with clean hands, utensils and preparation surfaces, and keep cold ingredients refrigerated until needed. ^{[1] [2] [3]}

3) Stir often near the end as the soup thickens. 4) Remove the bay leaf and add black pepper before serving. Reheat cooked ham and soup until steaming hot. Serve in the stated portions while the intended hot or cold texture is at its best. ^{[1] [2] [3]}

Healthy preparation and storage

A small amount of ham flavors a large pot; choose a lower-sodium option when possible. The word “healthy” describes the overall ingredient pattern and preparation method, not a medical treatment or a promise that one recipe fits every dietary need. People managing allergies, diabetes, kidney disease, celiac disease or another condition should adjust ingredients with guidance appropriate to them. ^{[1] [2]}

Refrigerate leftovers in shallow covered containers within two hours. Most cooked recipes keep for three to four days; fresh assembled salads, cut avocado dishes and crisp snacks are best sooner. Reheat cooked leftovers until steaming, and do not leave dairy, eggs, seafood, poultry or meat at room temperature for extended periods. ^{[2] [3]}