Pin This hearty split pea soup with ham has been my cold-weather salvation for years. The combination of creamy split peas and smoky ham creates a bowl of comfort that warms you from the inside out, making it perfect for those chilly evenings when you need something substantial yet soothing.
I first made this soup during a particularly brutal winter storm when I was snowed in for three days. What started as a pantry cleanout became our family's most requested comfort food. My children now associate the aroma of simmering split peas with cozy family gatherings.
Ingredients
- Dried green split peas: 1 pound The foundation of our soup provides hearty texture and protein. Look for peas with consistent color without many broken pieces.
- Smoked ham hock or diced ham: 12 ounces Adds rich smoky flavor and protein. Choose a meaty ham hock for best results or use leftover holiday ham.
- Large onion: 1 diced Creates the aromatic base. Sweet yellow onions work best for their mellow flavor.
- Carrots: 2 peeled and diced Adds natural sweetness and color. Select firm carrots with vibrant orange color.
- Celery stalks: 2 diced Provides subtle flavor foundation. Include some leaves for extra flavor if available.
- Garlic cloves: 2 minced Enhances overall taste profile. Fresh garlic is significantly better than pre-minced varieties.
- Low-sodium chicken broth: 7 cups Forms the liquid base. Low-sodium allows you to control salt levels.
- Bay leaves: 2 Contributes subtle herbal notes. Fresh or dried both work well.
- Dried thyme: 1 teaspoon Adds earthy aromatic quality. Rub between fingers before adding to release oils.
- Salt and freshly ground black pepper: Season to taste. Freshly ground pepper makes a noticeable difference.
Instructions
- Prepare the Split Peas:
- Rinse the split peas thoroughly under cold water until it runs clear. This removes any dust or debris and helps them cook more evenly. Set aside to drain while you prepare the other ingredients.
- Create the Aromatic Base:
- Heat a splash of oil in a large Dutch oven over medium heat. Add the diced onions, carrots, and celery, cooking for a full 5 minutes while stirring occasionally. You want the vegetables to soften without browning, as this creates the foundational flavor for the entire soup. The onions should become translucent and slightly sweet.
- Develop the Flavor Profile:
- Add the minced garlic to the softened vegetables and cook for exactly 1 minute, stirring constantly. This brief cooking time allows the garlic to release its aroma without burning, which would create bitterness. You should smell the garlic becoming fragrant but not see any browning.
- Combine the Main Ingredients:
- Add the rinsed split peas, ham hock or diced ham, chicken broth, bay leaves, thyme, and pepper to the pot. Stir thoroughly to combine all ingredients, making sure to scrape the bottom of the pot to incorporate any flavorful bits that may have stuck. The liquid should completely cover all ingredients.
- Begin the Slow Simmer:
- Bring the mixture to a full boil over high heat. Once boiling, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 1 hour. Stir occasionally to prevent sticking, about every 15 minutes. During this time, the split peas will begin breaking down and thickening the soup.
- Complete the Cooking Process:
- Remove the lid and continue simmering for an additional 20 to 30 minutes. This uncovered cooking allows some liquid to evaporate and the soup to thicken to your desired consistency. The split peas should be completely soft and partially dissolved, creating a naturally creamy texture.
- Prepare the Ham:
- If using a ham hock, remove it from the soup and place on a cutting board. When cool enough to handle, shred any meat from the bone using two forks or your fingers. Return the shredded meat to the soup and discard the bone and any fatty pieces. Also remove and discard the bay leaves which have done their flavor work.
- Final Seasoning:
- Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that ham can be salty, so add salt gradually and taste between additions. A final grinding of fresh black pepper adds a pleasant warmth.
Pin The humble split pea has been a staple in my kitchen for years, but it was only when I started pairing it with quality smoked ham that this soup became transcendent. My grandmother always said the secret was in the slow simmer—rushing split peas results in an uneven texture and less developed flavor profile. She was absolutely right.
Storage Tips
This split pea soup actually improves with time as the flavors continue to meld together. Store cooled soup in airtight containers in the refrigerator for up to 5 days. The soup will thicken considerably when chilled, so when reheating, add a splash of water or broth to reach your desired consistency. Warm gently over medium-low heat, stirring occasionally to prevent scorching on the bottom of the pan.
Freezer Instructions
Split pea soup freezes exceptionally well, making it perfect for meal prep. Allow the soup to cool completely before transferring to freezer-safe containers. Leave about an inch of headspace to allow for expansion during freezing. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or defrost using your microwave's defrost function if you're in a hurry.
Serving Suggestions
While this soup is certainly hearty enough to stand alone as a meal, there are several accompaniments that complement it beautifully. A slice of crusty sourdough bread or warm cornbread makes for perfect dipping. For a complete dinner, serve with a simple side salad dressed with a bright vinaigrette to cut through the richness of the soup. A dollop of sour cream or a sprinkle of fresh herbs adds a touch of elegance to each bowl.
Ingredient Substitutions
No ham hock available Use bacon or smoked turkey legs for similar smoky flavor. Vegetarian version Skip the meat and add 1 teaspoon smoked paprika plus 1 tablespoon olive oil. Yellow split peas can replace green with slightly sweeter results. Dried herbs can be swapped for fresh using 1 tablespoon fresh for each teaspoon dried.
Seasonal Adaptations
Winter version Add diced potato and increase thyme for extra heartiness. Spring adaptation Stir in fresh peas and mint at the end for brightness. Summer variation Serve lukewarm with a swirl of good olive oil and lemon zest.
Pin This split pea soup is a true comfort food, perfect for a cozy meal any time of year. Serve it piping hot and enjoy its rich, satisfying flavor.
Recipe FAQ
- → Can I use leftover ham instead of ham hock?
Yes, diced cooked ham works well. Use it in place of ham hock and skip the shredding step at the end.
- → What if I want a vegetarian option?
Omit the ham and add 1 teaspoon smoked paprika to achieve a smoky flavor without meat.
- → How can I thicken the soup?
Let the soup simmer uncovered longer or use an immersion blender to puree part of it for a creamier consistency.
- → Is this suitable for gluten-free diets?
Yes, as long as your broth and ham are gluten-free, this dish is naturally gluten-free.
- → What can I serve alongside this soup?
Crusty bread or a simple green salad makes excellent accompaniments for a complete meal.
- → How long does it keep in the fridge?
Stored in an airtight container, it keeps well for up to 4 days. Reheat gently before serving.