Split Pea and Ham Soup (Printable Version)

Hearty winter soup with split peas and ham, simmered for rich flavor.

# Ingredient List:

→ 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

# Steps:

01 - Heat oil in a large stockpot over medium heat. Add 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 well to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove lid and continue simmering for 20-30 minutes until peas are tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. Pick off any meat, chop it finely, and return to the soup.
07 - Season with black pepper and salt to taste. For creamier texture, partially mash peas or use immersion blender for smooth consistency.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • It transforms a forgotten ham bone into something genuinely craveable, turning scraps into soup that tastes like it took all day.
  • Once the ingredients hit the pot, you're mostly just letting time do the work—perfect for those days when you need something nourishing but your energy is low.
  • The whole house smells incredible while it simmers, which is basically a kitchen superpower.
02 -
  • If your soup ends up too thick, don't panic—just add more broth in small amounts until it reaches the consistency you actually want, because soup that's too thick is harder to love than soup that's too thin.
  • The peas will continue thickening even after you remove it from heat, so underestimating the final texture is completely normal and actually the smart move.
03 -
  • Sort your dried peas before rinsing them because occasionally a tiny stone hides in there, and finding it while you're eating is nobody's good time.
  • Don't skip the low-sodium broth—it's the difference between soup that sings and soup that just tastes salty and flat.
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