When the weather turns chilly, and you're craving a bowl of pure comfort, few dishes hit the spot quite like a rich, hearty Split Pea Soup with Ham. This classic, nourishing soup is a true culinary hug, offering warmth, deep savory flavors, and a satisfying creaminess that’s both humble and incredibly delicious.
The
beauty of split pea soup lies in its simplicity and the magic that happens when
dried split peas slowly simmer with aromatic vegetables and smoky ham. As the
peas break down, they create a naturally thick and velvety texture, absorbing
all the wonderful flavors from the ham bone (if you use one) or diced ham. It's
an economical and incredibly flavorful way to use up leftover ham, making it a
post-holiday favorite, but it's equally wonderful any time of year.
Get
ready to fill your kitchen with the most inviting aromas and your belly with a
bowl of pure comfort!
Classic
Split Pea Soup with Ham Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 lb dried green split
peas, rinsed and picked over
- 8 cups chicken broth or
water (or a mix)
- 1 meaty ham bone (optional,
but highly recommended for flavor) OR 1 ½ cups diced cooked ham
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and freshly ground
black pepper to taste
- Fresh parsley, chopped, for
garnish (optional)
Instructions:
1.
Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil
over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7
minutes, until softened. Add the minced garlic and cook for another minute
until fragrant.
2.
Add Peas & Liquids: Stir in the rinsed split peas, chicken broth (or
water), ham bone (if using), bay leaf, and dried thyme.
3.
Simmer:
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for
60-90 minutes, stirring occasionally, until the split peas are very tender and
have mostly broken down.
4.
Remove Ham Bone (if used): If you used a ham bone, carefully remove it from the
pot. Let it cool slightly, then shred any meat from the bone and discard the
bone. Return the shredded ham to the soup. If using diced cooked ham, stir it
in now.
5.
Adjust Consistency & Seasoning: The soup will naturally
thicken. If you prefer a smoother soup, you can use an immersion blender to
blend a portion of it, or carefully transfer some to a regular blender (vent
the lid!). Season with salt and freshly ground black pepper to taste. (Remember
that ham can be salty, so taste before adding much salt.)
6.
Serve:
Ladle the hot soup into bowls. Garnish with fresh chopped parsley if desired,
and serve with crusty bread for dipping.
Tips
for the Best Split Pea Soup:
- Rinse Your Peas: Always rinse dried split
peas thoroughly before cooking to remove any dirt or debris.
- Ham Bone Magic: A ham bone adds incredible
depth of flavor that diced ham alone can't replicate. If you don't have
one, a good quality smoked ham hock can also work wonders.
- Don't Over-Salt Initially: Ham is often salty, so be
cautious when adding salt until the soup has cooked and you've tasted it.
- Adjust Thickness: If the soup is too thick
for your liking, add a little more broth or water until it reaches your
desired consistency.
This
Split Pea Soup with Ham is more than just a meal; it's a hug in a bowl, perfect
for those days when you need a little extra comfort and warmth. Enjoy every
spoonful!
