Split Pea and Ham Soup (Printable version)

A rich, hearty soup combining tender split peas with smoky ham for ultimate winter comfort.

# Needed ingredients:

→ Meats

01 - 1 meaty ham bone or 2 cups diced cooked ham

→ Legumes

02 - 1 pound dried split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

# How to make it:

01 - Heat a splash of oil in a large stockpot over medium heat. Add diced onion, carrots, and celery, stirring frequently for 5-6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water to the pot. Stir to combine all ingredients thoroughly.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove the lid and continue simmering for 20-30 minutes until peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. Pick off any meat from the bone, chop it, and return to the soup.
07 - Season with black pepper and salt to taste. For a creamier texture, partially mash the peas or use an immersion blender for smoother consistency.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.

# Expert advice:

01 -
  • The ham bone creates a deep smoky base that store bought stock simply cannot replicate.
  • It is a one pot miracle that tastes even better the next day after the flavors have introduced themselves.
02 -
  • Wait until the very end to add salt because the ham bone releases its own salt as it simmers.
  • If the soup gets too thick while cooling just splash in a little extra broth to loosen it back up.
03 -
  • Do not skip the rinsing of the peas or you might end up with a slightly dusty aftertaste in your broth.
  • An immersion blender can transform this from a chunky rustic meal into a sophisticated silky puree with just a few pulses.
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