Split Pea and Ham Soup (Printable)

Hearty split pea and ham soup with vegetables, simmered to rich, savory perfection for cold winter days.

# Ingredient List:

→ Meats

01 - 1 meaty ham bone or 2 cups diced cooked ham

→ Legumes

02 - 1 pound dried split peas, rinsed and sorted

→ Vegetables

03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf

→ Liquids

08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon dried thyme
11 - ½ teaspoon freshly ground black pepper
12 - Salt, to taste

# How-to Steps:

01 - Heat a splash of oil in a large stockpot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring frequently, for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute more until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove the lid and continue simmering for 20 to 30 minutes additional, or until peas are completely tender and soup reaches desired thickness.
06 - Discard the bay leaf and remove the ham bone. If using a ham bone, pick off any meat, chop finely, and return to the soup.
07 - Season with black pepper and salt to taste. For a creamier texture, partially mash the peas with the back of a spoon or use an immersion blender for a smoother consistency.
08 - Ladle into bowls and serve hot. Garnish with fresh herbs if desired.

# Expert Hints:

01 -
  • It makes your kitchen smell like comfort for hours, which honestly might be half the appeal.
  • One pot, minimal fussing, and you end up with enough soup to feed people or sustain yourself through the week.
  • The split peas create their own creamy texture without any cream, which feels like a small kitchen magic trick every time.
02 -
  • Don't skip the rinsing and sorting of the split peas, because even one grit between your teeth ruins the whole experience, and I've learned that the hard way.
  • The soup will thicken significantly as it cools, so if it seems a touch too thick when you're done cooking, remember you can always thin it with a little broth or water when you reheat it.
03 -
  • If your ham bone feels too lean, a small splash of oil in the broth at the end adds richness that brings everything into focus.
  • An immersion blender changes the whole game if you prefer your soup smooth, but leaving some texture is equally valid and sometimes more interesting to the palate.
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