Save The first time the air turned sharp enough to see my breath I knew the big heavy pot had to come out of the pantry. I found a ham bone tucked away in the freezer from a Sunday dinner and felt like I had discovered buried treasure. There is something about the way split peas dissolve into a thick velvet that feels like a warm hug for your kitchen. I did not even have a recipe back then just a vague sense that time and low heat would do the work for me. Watching the steam fog up the windows always makes the house feel like a safe harbor.
I remember my cousin once trying to rush the process by turning up the heat only to end up with a scorched bottom and crunchy peas. We spent the whole afternoon laughing while we gently scraped the good parts into a fresh pot. It taught me that this soup is a lesson in patience and the beauty of a slow Sunday afternoon. Now whenever I smell that savory thyme and onion I think of that smoky kitchen and our frantic rescue mission.
Ingredients
- Meaty ham bone: This is the soul of the dish providing a rich collagen and smoky depth that makes the liquid silky.
- Dried split peas: Rinsing them well is vital to ensure your soup has a clean flavor and perfect texture.
- Onion carrots and celery: This trio forms the aromatic foundation that supports all the heavier savory notes.
- Garlic: Freshly minced cloves add a subtle bite that balances the sweetness of the carrots.
- Chicken or vegetable broth: Using low sodium liquid lets you control the saltiness especially since ham is naturally salty.
- Dried thyme: This herb brings an earthy floral note that cuts through the richness of the legumes.
Instructions
- Softening the aromatics:
- Saute your diced vegetables in a splash of oil until they become translucent and fragrant. This step builds the savory base that carries the whole dish.
- Building the base:
- Stir in the garlic for a minute before adding the peas, ham bone, herbs, and liquids. Ensure the peas are well submerged so they cook evenly.
- The initial simmer:
- Bring everything to a rolling boil then drop the heat to low and cover for an hour. The gentle bubbling is what coaxes the flavor out of the bone.
- Perfecting the texture:
- Remove the lid and continue simmering until the peas break down and the soup thickens naturally. Stir occasionally to prevent the peas from sticking to the bottom.
- Processing the meat:
- Take out the ham bone to shred any remaining meat then stir those savory bits back in. This ensures every spoonful has a bit of salty ham.
- The final touch:
- Season with pepper and a pinch of salt if needed before serving. You can use a wooden spoon to mash a few peas for extra creaminess.
Save There was a rainy Tuesday when a neighbor stopped by unexpectedly and I realized I had nothing but a big pot of this soup. We sat at the counter with big bowls and thick slices of buttered bread talking until the sun went down.
Choosing Your Ham
If you do not have a leftover bone from a holiday meal you can easily use smoked ham hocks or even thick diced ham steaks. The hocks will give you that same intense smokiness but might require a bit more fishing around to remove the skin and small bones later.
Vegetarian Alternatives
For my friends who skip the meat I found that a teaspoon of liquid smoke or a heavy pinch of smoked paprika does wonders. You can also add some diced smoked tofu at the end to mimic the texture of the ham without losing that signature campfire aroma.
Serving and Storage
This soup is incredibly sturdy and holds up well to being frozen for those nights when you are too tired to cook. I like to portion it into individual jars so I can grab a quick lunch that feels like a gourmet meal.
- Garnish with a swirl of cream or a handful of fresh parsley for a pop of color.
- Serve it alongside a piece of crusty sourdough to soak up every last drop of the broth.
- Store any leftovers in the fridge for up to four days as the texture will continue to improve.
Save I hope this bowl of warmth brings as much comfort to your table as it has to mine over the years. Enjoy the slow rhythm of the bubbling pot and the wonderful aroma that fills your home.
Recipe FAQs
- → Do I need to soak split peas before cooking?
No soaking required. Unlike dried beans, split peas cook relatively quickly and break down naturally during simmering, creating that characteristic thick texture. Just rinse them well and sort through to remove any debris before adding to the pot.
- → Can I make this without a ham bone?
Absolutely. Diced cooked ham works perfectly and releases plenty of flavor into the broth. Use about 2 cups of cubed ham from a previous roast, or pick up a ham steak from the butcher. For vegetarian versions, smoked paprika or liquid smoke provides similar depth.
- → How do I get the soup thicker or thinner?
The longer you simmer uncovered, the thicker it becomes as peas break down further. For a heartier bowl, mash some peas against the side or use an immersion blender. To thin, simply add more broth or water until you reach your preferred consistency.
- → What's the best way to store and reheat leftovers?
This soup keeps beautifully in the refrigerator for 4-5 days and freezes for up to 3 months. Let it cool completely before storing in airtight containers. When reheating, add a splash of broth or water since it continues to thicken in the fridge.
- → Can I add other vegetables to this soup?
Certainly. Diced potatoes, parsnips, or turnips work well and add extra substance. Some cooks like to add a handful of spinach or kale near the end for color. Just keep in mind that additional vegetables may extend cooking time slightly.