Split Pea and Ham Soup with Cheddar Dumplings
Split Pea and Ham Soup with Cheddar Dumplings
Ingredients
For the Soup
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 pound cooked ham, cut into 1/2-inch cubes
- 1 pound dried green split peas, rinsed
- 8 cups vegetable broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
For the Cheddar Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 3/4 cup milk
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, combine the diced onion, carrots, and celery. Add the cubed ham and rinsed dried green split peas.
⏱️ 10 min
- 2
Pour in the vegetable broth, ensuring all ingredients are submerged. Stir well to combine. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally, until the split peas are tender and beginning to break down, creating a creamy consistency. Season with black pepper and salt.
⏱️ 45 min
- 4
While the soup simmers, prepare the cheddar dumplings. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the shredded sharp cheddar cheese.
⏱️ 5 min
- 5
Gradually add the milk to the flour mixture, stirring until just combined. Be careful not to overmix; the dough will be sticky.
⏱️ 2 min
- 6
After the soup has simmered for 45 minutes, uncover the pot. Using a spoon or small ice cream scoop, drop spoonfuls of the dumpling mixture directly onto the hot soup. Do not stir the dumplings into the soup.
⏱️ 3 min
- 7
Cover the pot again and continue to simmer for another 10-12 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during this time to ensure proper steaming.
⏱️ 12 min
- 8
Serve the Split Pea and Ham Soup with Cheddar Dumplings hot. Taste and adjust seasoning if necessary.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Split Pea and Ham Soup with Cheddar Dumplings
Ingredients
For the Soup
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 pound cooked ham, cut into 1/2-inch cubes
- 1 pound dried green split peas, rinsed
- 8 cups vegetable broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
For the Cheddar Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 3/4 cup milk
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, combine the diced onion, carrots, and celery. Add the cubed ham and rinsed dried green split peas.
⏱️ 10 min - 2
Pour in the vegetable broth, ensuring all ingredients are submerged. Stir well to combine. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally, until the split peas are tender and beginning to break down, creating a creamy consistency. Season with black pepper and salt.
⏱️ 45 min - 4
While the soup simmers, prepare the cheddar dumplings. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the shredded sharp cheddar cheese.
⏱️ 5 min - 5
Gradually add the milk to the flour mixture, stirring until just combined. Be careful not to overmix; the dough will be sticky.
⏱️ 2 min - 6
After the soup has simmered for 45 minutes, uncover the pot. Using a spoon or small ice cream scoop, drop spoonfuls of the dumpling mixture directly onto the hot soup. Do not stir the dumplings into the soup.
⏱️ 3 min - 7
Cover the pot again and continue to simmer for another 10-12 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during this time to ensure proper steaming.
⏱️ 12 min - 8
Serve the Split Pea and Ham Soup with Cheddar Dumplings hot. Taste and adjust seasoning if necessary.
⏱️ 3 min