Description
This Classic Split Pea Soup is a comforting, hearty dish made with tender split peas, diced ham, fresh vegetables, and flavorful herbs. It features a rich, smoky taste from the ham bone and melded flavors from slow simmering. Perfect for a cozy meal, this recipe requires no pre-soaking of peas and uses simple, wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ 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 (from ham bone or added separately)
Garnish
- finely chopped fresh parsley
Instructions
- Heat oil and sauté vegetables: Heat the extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 3 to 4 minutes until slightly softened. Then add the minced garlic and sauté for an additional minute to release its aroma.
- Add split peas and seasonings: Stir in the rinsed split peas, dried thyme, kosher salt, and freshly ground black pepper. Mix everything evenly to combine the flavors.
- Add liquids and ham bone, simmer: Add the bay leaf, ham bone, low-sodium chicken broth, and 3 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 50 to 60 minutes. Stir occasionally until the soup thickens and the split peas break down.
- Remove ham bone and add diced ham: Using tongs, carefully remove the ham bone to a cutting board. Dice any remaining meat from the bone, approximately 1 cup, and add it back into the soup. Stir and simmer uncovered for another 5 to 15 minutes until the soup reaches your desired thickness. If the soup becomes too thick, add the additional cup of water as needed.
- Finish and serve: Discard the bay leaf. Ladle the hot soup into bowls and garnish with finely chopped fresh parsley and a sprinkle of freshly ground black pepper. Serve immediately and enjoy the comforting flavors.
Notes
- Split peas do not require pre-soaking for this recipe, simplifying preparation.
- If using regular chicken broth instead of low-sodium, reduce added salt to prevent the soup from becoming too salty.
- The recipe’s serving size is based on using 4 cups of water for the soup.
- The soup thickens as it cools, so avoid making it too thick before serving.
- Ham bone alternatives: smoked turkey leg or vegetarian broth for a vegetarian adaptation.
