Save When the temperature drops and the windows frost over, there is nothing quite as inviting as a steaming pot of soup simmering on the stove. This Split Pea and Ham Soup is the ultimate winter comfort food, transforming humble ingredients into a rich, velvety meal that warms you from the inside out.
Save The beauty of this recipe lies in its simplicity and the way the flavors deepen over time. Whether you're using a leftover holiday ham bone or diced ham, the smoky essence permeates the broth, creating a savory depth that is perfectly balanced by the earthy sweetness of the split peas.
Ingredients
- Meats: 1 meaty ham bone or 2 cups diced cooked ham
- Legumes: 1 pound (450 g) dried split peas, rinsed and sorted
- Vegetables: 1 large onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 bay leaf
- Liquids: 8 cups (2 liters) low-sodium chicken or vegetable broth; 2 cups (480 ml) water
- Seasonings: 1 teaspoon dried thyme; ½ teaspoon freshly ground black pepper; Salt, to taste
Instructions
- Step 1
- In a large stockpot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Cook, stirring, for 5–6 minutes until softened.
- Step 2
- Stir in the garlic and cook for 1 minute more until fragrant.
- Step 3
- Add the split peas, ham bone (or diced ham), bay leaf, thyme, broth, and water. Stir to combine.
- Step 4
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Step 5
- Remove the lid and continue simmering for an additional 20–30 minutes, or until the peas are completely tender and the soup is thickened to your liking.
- Step 6
- Discard the bay leaf and remove the ham bone. If using a ham bone, pick off any meat, chop it, and return it to the soup.
- Step 7
- Season with black pepper and salt to taste. For a creamier texture, partially mash the peas or use an immersion blender for a smoother consistency.
- Step 8
- Serve hot, garnished with fresh herbs if desired.
Zusatztipps für die Zubereitung
Allowing the soup to simmer without a lid for the final 20–30 minutes is the key to reaching a thick, hearty consistency. Be sure to stir occasionally to prevent the peas from sticking to the bottom of the pot.
Varianten und Anpassungen
For a vegetarian version, omit the ham and use smoked paprika for a smoky depth of flavor. You can also add diced potatoes or parsnips for extra heartiness and texture.
Serviervorschläge
This soup is best enjoyed hot, served alongside crusty artisan bread for dipping. Garnish with a sprinkle of fresh herbs to add a bright contrast to the savory broth.
Save A bowl of this hearty soup is more than just a meal; it’s a cozy embrace on a chilly day. Simple to prepare yet incredibly rewarding, it’s a timeless classic that belongs in every home cook's winter repertoire.
Recipe FAQs
- → Do I need to soak split peas before cooking?
No soaking required. Split peas cook relatively quickly and break down naturally during simmering, creating that signature thick, creamy texture without any pre-soaking.
- → Can I make this soup without a ham bone?
Absolutely. Use 2 cups of diced cooked ham instead. The soup will still have plenty of smoky flavor, especially if you add the ham early in the cooking process.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. The soup often tastes even better the next day as flavors continue to develop. Freeze for up to 3 months.
- → Why is my soup too thick?
Split peas naturally thicken as they cook. Simply add more broth or water, ½ cup at a time, until you reach your desired consistency. It will continue thickening as it sits.
- → Can I make this vegetarian?
Yes. Omit the ham bone and use vegetable broth. Add 1 teaspoon smoked paprika to replace the smoky ham flavor. Consider adding extra vegetables for heartiness.
- → What's the best way to blend the soup?
For a rustic texture, mash some peas against the side of the pot. For completely smooth soup, use an immersion blender directly in the pot, or transfer batches to a standard blender.