Split Pea and Ham Soup with Potatoes is a heartwarming soup made with a meaty ham bone and abundant with smoky ham, potatoes, carrots, celery, onion and creamy split peas in a thick and flavorful broth.
My version includes the easiest, most delicious croutons that my mom made to top off every bowl of this soup that she ever served me.
Olive Oil Carrots Yellow Onions Celery
Heat oil in a 6-quart (or larger) Dutch oven or pot over medium heat. Add onions, half the carrots, celery and garlic and cook for about 4 minutes, stirring occasionally.
Add broth, split peas, ham hock or bone, potatoes (drain if held in water) and black pepper and stir until all ingredients are well combined. Cover pot and bring mixture to a simmer, stirring occasionally.
While the soup is simmering, make the quick toast croutons. Toast slices of bread, then cut then into squares.
Combine them with extra virgin olive oil and the spices to taste. Set aside until ready to serve.
After about 45 minutes, slice off any meat from hock/bone and add it to the soup.