Split Pea and Ham Soup (Print Version)

A warming bowl of creamy split peas simmered with savory ham, vegetables, and herbs for ultimate comfort.

# What You Need:

→ 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 Make:

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

# Expert Advice:

01 -
  • The soup thickens beautifully overnight, making it possibly even better as leftovers when youre too tired to cook.
  • Its one of those rare recipes where inexpensive ingredients transform into something that tastes luxuriously rich and satisfying.
02 -
  • Split peas dont need soaking like other dried legumes, but rinsing them thoroughly removes dust and any potential debris.
  • The soup will continue to thicken as it cools, sometimes transforming into something almost stew-like by the next day, so you may need to add water when reheating.
03 -
  • When using a ham bone, wrap it in cheesecloth before adding to the pot for easier removal and to catch small bone fragments.
  • For the silkiest texture, divide the dried peas, pureeing half the batch completely while leaving the other half whole, then combining them for perfect balance of smooth and chunky.
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