Split pea soup—it’s like a warm hug in a bowl, especially when those chilly winds are howling outside. Imagine the earthy aroma of peas mingling with smoky ham, reminding you of cozy evenings by the fireplace. This recipe, it’s ridiculously simple yet somehow feels like a culinary masterpiece, perfect for when you’re craving both comfort and nostalgia in one delightful spoonful.
Steps
- Begin by heating olive oil in a large pot over medium-high heat. Add chopped onion and celery, sautéing for about 3 minutes until they start to soften. Add minced garlic and cook for an additional minute.
- Pour in chicken broth and water, then add the rinsed split peas, bay leaves, and thyme. Lightly season with salt and pepper to taste, remembering that the ham will add more saltiness later.
- Place the ham bone into the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 60 to 80 minutes, stirring occasionally, until the peas and ham are tender.
- Remove the ham from the pot and let it rest for about 10 minutes. Shred or dice the meat, then cover it to keep warm.
- Add the diced carrots to the soup, cover, and continue simmering for another 30 minutes, stirring occasionally, until the peas have mostly broken down.
- Return the shredded ham to the soup and adjust the seasoning with additional salt if needed. Serve the soup warm, optionally garnished with parsley.
Ingredients
- Olive oil, for sautéing
- 1 yellow onion, diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 4 cups water
- 1 pound dried split peas, rinsed and drained
- 2 bay leaves
- 1 teaspoon thyme, fresh or dried
- Salt and pepper, to taste
- 1 meaty ham bone or ham shanks
- Fresh parsley, for garnish (optional)
Nutritional Values
Calories 2700 | Calories from Fat 414 | Fat 45.84g | Saturated Fat 10.8g | Cholesterol 400mg | Sodium 1213.62mg | Potassium 8149.86mg | Carbohydrates 325.44g | Fiber 125.76g | Sugar 56.1g | Protein 259.44g | Vitamin A 22768.92IU | Vitamin C 43.14mg | Calcium 558.96mg | Iron 28.98mg
FAQ
- Do I need to soak split peas before cooking them?
- No soaking is required for split peas before cooking. However, it’s important to sort through them to remove any debris or small stones and rinse them thoroughly.
- How long does homemade split pea soup last in the refrigerator?
- Homemade split pea soup can be stored in the refrigerator for about three days. Keep in mind that the soup will thicken as it cools, but you can thin it with a little water when reheating if needed.
- Can split pea soup be frozen for later use?
- Yes, split pea soup freezes well. Allow the soup to cool before transferring it to airtight containers, leaving some space for expansion. It can be stored in the freezer for up to three months.
- What should I do if my soup isn’t thickening as desired?
- If your soup isn’t thickening to your preference, try simmering it uncovered for the last 20 to 30 minutes of cooking to allow some of the liquid to evaporate.
- Can I use something other than a ham bone for flavor?
- If you don’t have a ham bone, ham shanks are a suitable substitute that will still provide the soup with lots of flavor.
Tips
- For a heartier soup, consider adding a couple of diced yellow or red potatoes along with the carrots.
- If you notice the soup is not thickening to your liking, allow it to simmer uncovered for the last 20-30 minutes to reduce and thicken.
- Remember that the soup will continue to thicken as it cools; if it becomes too thick, simply add more water to reach the desired consistency.
- For storage, ensure to leave about a 3/4-inch gap at the top of the container as the soup will expand when freezing. Thaw overnight in the refrigerator before reheating.
Equipment
- Crockpot (Slow Cooker) – If you plan to use the crockpot method.
- Instant Pot – If you plan to use the Instant Pot method.
