Hearty Split Pea Soup with Ham: Comfort in a Bowl
There’s something so satisfying about a warm, hearty bowl of Split Pea Soup with Ham, perfect for cozy nights or a wholesome lunch. This rustic soup is packed with tender split peas, smoky ham, and flavorful vegetables, all simmered together to create a thick, nourishing dish. Whether you’re using a leftover ham bone or a fresh ham hock, this soup is a great way to make a comforting, delicious meal with minimal effort. Let’s dive into the ingredients and steps that make this soup a timeless favorite.
Ingredients Overview
- Dried Split Peas (1 pound): Split peas break down as they cook, creating a naturally creamy texture for the soup without needing extra thickening.
- Ham Hock or Ham Bone (1 large): The ham hock imparts a deep, smoky flavor to the soup, while the meat adds heartiness and protein.
- Onion (1, chopped): Adds sweetness and depth to the soup, balancing the salty ham and earthy peas.
- Carrots (2, chopped): Carrots bring a touch of sweetness and bright color to each spoonful.
- Celery (2 stalks, chopped): Celery lends a fresh, slightly peppery flavor that complements the richness of the ham.
- Garlic (3 cloves, minced): Garlic adds an aromatic touch that rounds out the flavor profile.
- Chicken Broth (8 cups): A flavorful base for the soup, chicken broth adds richness without overpowering the other ingredients.
- Salt and Pepper: Seasoning is key for balancing flavors, but be mindful of the ham’s saltiness.
Step-by-Step Cooking Instructions
Step 1: Combine Ingredients
- In a large pot, add the dried split peas, ham hock, chopped onion, carrots, celery, minced garlic, and chicken broth. Make sure all the ingredients are well combined.
Step 2: Bring to a Boil, Then Simmer
- Set the pot over medium-high heat and bring it to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 1 hour. Stir occasionally to ensure the split peas aren’t sticking to the bottom of the pot.
Step 3: Check for Tenderness
- After an hour, check if the peas are tender and have broken down into a creamy consistency. If they need more time, continue to simmer until they are soft and fully cooked.
Step 4: Shred the Ham
- Remove the ham hock from the pot. Let it cool slightly, then shred the meat from the bone using two forks. Discard the bone and any excess fat, and return the shredded meat to the pot.
Step 5: Season to Taste
- Taste the soup and season with salt and pepper as needed. Keep in mind that the ham may already add some saltiness, so adjust gradually.
Step 6: Serve and Enjoy
- Ladle the hot soup into bowls, pairing it with a slice of crusty bread for an added crunch. Enjoy!
Tips for Perfect Split Pea Soup
- Soak the Peas (Optional): If you’d like a smoother texture, soak the split peas in water for a few hours or overnight. This can reduce cooking time slightly and make them extra tender.
- Go Low and Slow: Split peas and ham hocks need time to break down and release flavor, so a slow simmer is ideal.
- Watch the Salt: Both the chicken broth and ham hock contain salt, so add seasoning gradually at the end.
- Texture Preference: For a chunkier soup, leave the veggies as they are. If you prefer a smoother soup, use an immersion blender to partially blend the soup before adding the shredded ham.
- Add Fresh Herbs: A touch of fresh thyme or parsley stirred in at the end brightens up the flavors beautifully.
Storage and Reheating Tips
- Storage: Allow the soup to cool before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Freezing: Split Pea Soup freezes wonderfully! Portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. You may need to add a splash of water or broth to loosen the texture, as it thickens when it cools.
20 Frequently Asked Questions
Q1: Do I need to soak the split peas?
A1: No, split peas cook down without soaking, but soaking can speed up cooking slightly.
Q2: Can I use other vegetables?
A2: Yes, diced potatoes or parsnips can add a unique twist.
Q3: Can I substitute chicken broth?
A3: Vegetable broth works if you prefer a lighter flavor or vegetarian version (without ham).
Q4: Can I use canned peas instead of dried?
A4: Dried peas give the best texture, but canned split peas can work if you adjust the cooking time.
Q5: What if I don’t have a ham hock?
A5: Use a ham bone, diced ham, or even bacon for a similar smoky flavor.
Q6: How thick should the soup be?
A6: The soup should be thick but pourable. Add broth or water to adjust consistency.
Q7: Can I make this soup in a slow cooker?
A7: Yes, cook on low for 6-8 hours or high for 3-4 hours.
Q8: How do I prevent split peas from sticking?
A8: Stir occasionally, especially in the first 30 minutes of simmering.
Q9: Can I make this soup vegan?
A9: Use vegetable broth and omit the ham. Smoked paprika can add a hint of smoky flavor.
Q10: Do split peas dissolve in the soup?
A10: Yes, split peas naturally break down, creating a creamy texture.
Q11: How do I prevent the soup from being too salty?
A11: Use low-sodium broth and add salt at the end.
Q12: Can I add spices for extra flavor?
A12: Yes, try a pinch of thyme, bay leaf, or smoked paprika.
Q13: Can I make it gluten-free?
A13: Yes, the recipe is naturally gluten-free if using gluten-free broth.
Q14: Do split peas have to be green?
A14: No, yellow split peas also work for a slightly milder flavor.
Q15: Can I use a blender?
A15: Yes, blend for a smoother texture, but avoid blending the ham.
Q16: How long will the soup last?
A16: Refrigerated, it lasts up to 4 days; frozen, up to 3 months.
Q17: Can I add potatoes?
A17: Yes, diced potatoes add extra heartiness.
Q18: Can I use smoked sausage?
A18: Yes, it’s a delicious substitute for ham hock.
Q19: Is split pea soup healthy?
A19: Yes, it’s high in protein, fiber, and essential nutrients.
Q20: Can I serve it cold?
A20: Split pea soup is best served hot for optimal flavor and texture.
20 Secrets to Perfecting Split Pea Soup
- Add Bay Leaves: Boosts the soup’s aroma.
- Try Yellow Split Peas.
- Add Fresh Herbs at the End.
- Use a Ham Hock for Authentic Flavor.
- Simmer on Low Heat.
- Stir Occasionally.
- Use a Heavy-Bottomed Pot.
- Thicken with an Extra ½ Cup Split Peas.
- Keep Salt Minimal Until the End.
- Blend Partially for Creaminess.
- Add a Pinch of Thyme.
- Soak Peas Overnight (Optional).
- Add Diced Potatoes for Texture.
- Use Fresh Ground Pepper.
- Cook with the Lid Slightly Ajar.
- Finish with a Dash of Lemon Juice.
- Use Low-Sodium Broth.
- Add a Splash of White Wine.
- Make Extra and Freeze for Later.
- Serve with Crusty Bread
