Split Pea and Ham Soup

This recipe for split pea and ham soup is as rich and delicious as the classic version, but requires less hands-on attention. A quick roast softens the vegetables and toasts the spices, giving the soup a deep smoky flavor and hearty texture. The split peas and ham are then slow cooked for over four hours. The long cooking time breaks down the peas and infuses the broth with savory pork flavor. This soup improves with time; if you would like to have leftovers you can easily double this recipe by dividing the ingredients between two Suvie pans. 

Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, saute the ingredients in Step 1 in a medium skillet over medium heat until softened, about 6 minutes, instead of broiling in your Suvie. 

Split Pea and Ham Soup

• Servings: 2
• Time: 15 minutes
• Difficulty: 4 hours, 30 minutes
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Ingredients

• 1 small onion, finely chopped
• 1 celery rib, minced
• 2 garlic cloves, minced 
• ½ tsp smoked paprika
• ⅛ tsp cayenne pepper
• 1 tbsp olive oil 
• 1 cup (8 oz) green split peas, rinsed
• 8 oz ham steak, cut into ½” pieces
• 2 cups water

Directions

1) Stir onion, celery, garlic, smoked paprika, cayenne, olive oil, and 1 tsp salt together in a Suvie pan.

2) Insert pan into the bottom zone of Suvie and Roast at 400°F for 10 minutes, stirring halfway through cooking, until soft. 

3) Remove pan from Suvie. Add peas, ham, and water, stirring to incorporate. Place pan in the bottom zone of Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High, 4 hours

4) After the cook, stir soup vigorously to break up peas. Season with salt and pepper to taste. Divide between bowls and serve.