Description
A hearty and flavorful ham and split pea soup that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil, for cooking
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
- 1 pound dried split peas, rinsed
- 1/21/2 teaspoon dried thyme
- 1/21/2 teaspoon kosher salt
- 1/21/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham, for added flavor
- finely chopped fresh parsley, for garnish
Instructions
- Cook Ham & Aromatics: Start by tossing chopped ham, onions, and garlic into a large pot over medium heat. As they sizzle, you will savor the savory scent filling your kitchen. This should take just a few minutes until the onions soften. Do not ignore the garlic; it can burn quickly, leaving a bitter taste.
- Add Split Peas & Liquid: Next, stir in your split peas and pour in the broth. Watch everything mingle together; the peas will soak up that flavorful liquid. The pot should be bubbling gently, and if it is too quiet, adjust the heat. You do not want the soup to cook too fast and stick to the bottom.
- Season & Simmer Away: Season your soup with salt and pepper to taste. It will smell fantastic as it starts to simmer. Let it cook for at least one hour, stirring occasionally. If you are in a hurry and skip this step, you will end up with undercooked peas, which can be frustrating.
- Check Peas & Adjust Texture: After simmering, check your split peas. They should be soft; if not, give them a bit more time. If the soup is too thick, it is easy to fix with some added broth or water. Just remember, it is better to add gradually than to overwhelm the flavors.
- Taste & Final Seasoning: Before serving, taste your soup one last time and adjust the seasoning if needed. You want those flavors to shine through. If it tastes a bit flat, adding a pinch of salt can work wonders. Do not skip this step; the right seasoning makes all the difference.
Notes
- Storage Tips: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. It will keep for up to 3 months in the freezer in a freezer-safe container.
- Expert Tips: If the soup turns out thicker than you would like, adding a little more water or broth while reheating can help achieve your desired consistency. When you notice the split peas are not cooking properly, a longer simmer combined with regular checks should help soften them up nicely. If the flavor seems off or bland, a subtle boost from adjusting the salt and pepper will work wonders to brighten the taste.
- Reheating Instructions: Reheat gently on the stove or in a microwave until hot, adding extra water or broth as necessary to reach the desired consistency.
- Serving Suggestions: Serve with crusty bread for dipping and garnish with fresh parsley for added color. Pair with a green salad for a complete meal.
- Recipe Variations: You can use yellow split peas for a different flavor or add diced potatoes for extra heartiness. Incorporating different herbs like rosemary or sage can introduce new flavor profiles. If you do not have a ham bone, you can substitute with diced ham steaks added at the end for ease.
- Ingredient Notes: For the best flavor, ensure you are using fresh vegetables. If using dried split peas, make sure they are rinsed thoroughly. Cooking duration could vary based on the type of split peas used, so keep a close check on their cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 9g
- Sodium: 782mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 21g
- Protein: 30g
- Cholesterol: 18mg