Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / America's Test Kitchen Chunky Ham and Split Pea Soup Recipe
    Lost? Site Map

    America's Test Kitchen Chunky Ham and Split Pea Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    45 mins

    4 hrs

    AmyZoe's Note:

    I love America's Test Kitchen because I always know it's going to be a superior recipe. This is no exception--this recipe is a keeper. I already had a cooked ham from last weekend so I used my ham bone and cooked it with the split peas and skipped the first step. I also cooked mine in a crock pot. Serving size is estimated.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
    2. 2
      Cover and bring to a boil over medium-high heat.
    3. 3
      Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
    4. 4
      Remove ham meat and bone from pot and set aside.
    5. 5
      Add split peas and thyme to stock.
    6. 6
      Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
    7. 7
      Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone.
    8. 8
      While peas are simmering, heat oil in a large skillet over high heat until shimmering.
    9. 9
      Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes).
    10. 10
      Reduce heat to medium-low and add butter, garlic, and sugar.
    11. 11
      Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside.
    12. 12
      Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.
    13. 13
      Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.
    14. 14
      Season with pepper to taste.
    15. 15
      Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

    Browse Our Top Ham Recipes

    Ratings & Reviews:


    Nutritional Facts for America's Test Kitchen Chunky Ham and Split Pea Soup

    Serving Size: 1 (241 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 340.7
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 2.8 g
    Cholesterol 51.6 mg
    Sodium 1454.0 mg
    Total Carbohydrate 32.9 g
    Dietary Fiber 11.0 g
    Sugars 4.8 g
    Protein 31.5 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites