Split Pea and Ham Soup (Print)

Hearty winter soup with split peas and ham, simmered to rich perfection.

# Components:

→ 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 - Heat oil in a large stockpot over medium heat. Add diced onion, carrots, and celery, stirring occasionally for 5-6 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 ingredients.
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 an additional 20-30 minutes until peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. If using ham bone, pick off any meat, chop it, and return to the soup.
07 - Season with black pepper and salt to taste. For creamier consistency, partially mash peas or use immersion blender for smoother texture.
08 - Ladle soup into bowls and serve hot, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • It transforms a lonely ham bone into something that tastes like it took hours when you barely lifted a finger.
  • The kitchen smells so good while it simmers that neighbors have actually asked what you're cooking.
  • It's the kind of soup that gets even better the next day, making meal prep feel like winning.
02 -
  • Rinsing and sorting the split peas isn't just fussy—one tiny stone in a spoonful ruins the whole experience, so take 30 seconds to do it right.
  • The soup thickens as it cools, so don't over-blend or mash it while it's still hot or you'll end up with something too thick.
03 -
  • If your ham bone doesn't have much meat on it, don't skip it—the bone itself is where the deep, smoky flavor comes from.
  • Taste as you go in the final minutes, because broth saltiness varies wildly and you want to season it exactly right.
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