Recipes For Split Pea Soup

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It’s easy to make and perfect for the cold weather.

So what makes the best split pea soup? Well first off making it from scratch of course. Let’s ditch the can of condensed split pea soup shall we? Because this low and slow simmered version is a hundred times better!

Second a leftover meaty ham bone is that special ingredient that really flavors this soup. The bone of the ham and the meat adds so much flavor, plus it puts it to good use. Much better than just tossing it.

And beginning with a whole bag of dry split peas yields a full bodied soup with the perfect consistency and texture.

This recipe is all about going back to the old fashioned basics and that’s what really makes it so good. There’s just something about the classic staple recipes like this that is just so satisfying.

It’s the food that reminds us of being back home that will follow us through life, those foods almost as if wishing us well through good memories. When I was younger and getting over a bad cold or something it was often split pea soup I asked mom to make for me. It’s just a true comfort food staple.

Split Pea Soup

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It’s easy to make and perfect for the cold weather.Makes about 9 cups.

Prep: 15min

Total: 120min

Serving Size: 1 serving

Nutrition Facts: calories 450 kcal, Carbohydrate 54.24 g, Protein 43.24 g, Fat 7.64 g, Saturated Fat 1.8 g, Cholesterol 66.67 mg, Sodium 202.27 mg, Fiber 20.96 g, Sugar 9.35 g, servingSize 1 serving

Ingredients:

• 1 Tbsp olive oil
• 1 1/2 cups chopped yellow onion ((1 medium))
• 1 1/4 cups chopped celery ((about 3 ribs))
• 1 tsp minced garlic ((1 clove))
• 4 cups unsalted chicken broth
• 4 cups water
• 1 (16 oz) bag dried split peas, (picked over and rinsed)
• 2 bay leaves
• 1 1/2 tsp chopped fresh thyme, (or 1/2 tsp dried)
• Salt and freshly ground black pepper
• 1 1/2 lb meaty ham bone (or ham shanks)
• 1 cup chopped carrots
• Chopped fresh parsley, (for garnish (optional))

Instruction:

1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
2. Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).
3. Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 – 80 minutes.
4. Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
5. Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.
6. Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired.

SPLIT PEA SOUP | the classic recipe you know and love!

FAQ

Do split peas need to be soaked before cooking?

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