Split Pea and Ham Soup (Printable)

Hearty soup with split peas and ham, rich and savory.

# 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 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

# Directions:

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

# Expert Advice:

01 -
  • It tastes like someone who loves you spent hours cooking, even though you're really only standing over the pot for about 20 minutes of active work.
  • One batch feeds a crowd and tastes even better as leftovers, which means you get to enjoy it twice without the effort.
  • The split peas naturally thicken into this velvety texture without any cream or fancy techniques.
02 -
  • Never skip rinsing and sorting the split peas, because a bite of grit will ruin the whole experience and there's no way to remove it once it's in there.
  • The soup thickens dramatically as it cools, so if it seems a little thin at the end, don't panic and add more broth immediately, just let it rest and check again in the morning.
03 -
  • Make a double batch and freeze half in containers, because soup is the most forgiving thing to have waiting in your freezer when life gets hectic.
  • Serve it with crusty bread for dipping, because that's the only acceptable way to eat this soup and everyone knows it.
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