Save The first snow of winter had just fallen when I found myself staring at a leftover ham bone from our family dinner. Instead of tossing it, I remembered my grandmother's split pea soup that always warmed us from the inside out. The gentle simmering filled my kitchen with aromas that transported me back to her cozy farmhouse kitchen. That afternoon, with steam fogging my windows and the sound of soup bubbling on the stove, I fell in love with this humble dish all over again.
Last winter, when my neighbor was recovering from surgery, I brought over a container of this split pea soup. The look on her face when she called to thank me and ask for the recipe told me everything I needed to know. She mentioned how her husband, who claimed to hate peas in any form, had gone back for seconds and then asked when I might be making it again. Sometimes the simplest foods create the strongest connections.
Ingredients
- Meaty ham bone: The marrow and bits of meat clinging to the bone infuse the entire pot with a depth that cannot be replicated with bouillon or other shortcuts.
- Split peas: Take the extra minute to sort through them as occasionally small pebbles can hide among the dried peas, which I unfortunately discovered the hard way once.
- Mirepoix mix: The combination of diced onions, carrots and celery creates the aromatic foundation that balances the earthiness of the peas with subtle sweetness.
- Bay leaf: It might seem insignificant, but I forgot it once and immediately noticed something was missing from the final flavor profile.
- Low-sodium broth: Using low-sodium allows you to control the saltiness, especially important since ham can already contribute plenty of salt to the dish.
Instructions
- Sauté the aromatics:
- Heat a splash of oil in your Dutch oven until it shimmers, then add your diced onion, carrots, and celery. Youll know theyre ready when your kitchen fills with a sweet, savory scent and they soften just enough to yield under your spoon.
- Build the flavor base:
- When you add the garlic, the aroma will change noticeably, becoming more complex and inviting. This brief minute of cooking garlic without browning it creates depth without bitterness.
- Begin the simmer:
- As you combine the peas, ham bone, herbs and liquid, take a moment to appreciate the contrast of colors before they meld together. This initial hour of covered simmering is where patience becomes an ingredient.
- Finish uncovered:
- The last 20-30 minutes of cooking uncovered allows some evaporation that concentrates flavors and thickens the soup naturally. Youll notice the texture change from watery to velvety.
- Harvest the ham:
- Picking the tender meat from the cooled ham bone might be my favorite part of the process. Those little morsels have been infused with the soup's essence while contributing their own savory quality.
- Adjust the texture:
- Trust your own preference here, whether you like a chunky rustic soup or something smoother. An immersion blender makes quick work of this but a potato masher works wonderfully too.
Save My son-in-law once admitted he had grown up hating split pea soup because he had only tasted the canned variety. The evening he reluctantly tried my homemade version during a family dinner, he went completely silent after the first spoonful. We all watched as he slowly took another, then another, finally looking up with genuine surprise. That night, a lifelong food aversion was overcome, and now he requests this soup specifically when they visit during cold months.
Making It Ahead
Some soups fight being made ahead, but split pea and ham practically begs for it. The flavors meld and deepen overnight in the refrigerator, with the ham infusing every spoonful more thoroughly. Ive found making it a day before serving actually improves both texture and taste, turning good soup into something memorable. Just remember it will thicken substantially, so have some broth or water ready to thin it to your preferred consistency when reheating.
Serving Suggestions
While this soup is certainly a meal on its own, Ive discovered some perfect companions that elevate the experience. A crusty sourdough bread for dipping catches every last drop and adds textural contrast to the creamy soup. For an unexpected but delightful pairing, try a simple apple and walnut salad dressed with vinaigrette, as the bright acidity cuts through the richness of the soup and refreshes the palate between spoonfuls.
Customizing Your Soup
Over years of making this soup, Ive experimented with countless variations that adapt to whatever is in my pantry or garden. Adding a parmesan rind during simmering introduces a subtle umami note that complements the ham beautifully. Sometimes I stir in fresh spinach or kale in the last five minutes for color and nutrition, watching as the greens wilt into the hot soup.
- For a smoky vegetarian version, replace the ham with smoked paprika and add a splash of liquid smoke at the end.
- Craving more texture? Try stirring in some cooked barley or farro in the last few minutes of cooking.
- If you enjoy heat, a few red pepper flakes added with the dried herbs create a gentle warmth that builds with each spoonful.
Save This soup has taught me that comfort doesnt need to be complicated or expensive. It reminds us that with a little patience, humble ingredients transform into something that nourishes both body and soul.
Recipe FAQs
- → Do I need to soak split peas before cooking?
No soaking required. Split peas naturally break down during cooking, creating that classic creamy texture without any pre-soaking step.
- → Can I make this soup vegetarian?
Absolutely. Simply omit the ham bone and use vegetable broth instead. Add smoked paprika or liquid smoke to maintain that savory depth.
- → How long does this soup keep?
Store in the refrigerator for up to 4 days or freeze for 3 months. The flavors actually improve overnight, making it perfect for meal prep.
- → Why is my soup too thin?
Continue simmering uncovered to reduce the liquid. You can also mash some peas against the side of the pot or blend a portion for thickness.
- → What can I serve with this soup?
Crusty bread is the classic accompaniment. It also pairs well with cornbread, crackers, or a simple green salad for a complete meal.