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To make a rich and tasty split pea soup, gather these key ingredients: - 1 pound green split peas, thoroughly rinsed and drained - 1 meaty ham bone (or 2 cups of diced smoked ham) - 1 medium onion, finely chopped - 2 cloves fresh garlic, minced - 3 medium carrots, diced into small pieces - 2 celery stalks, diced - 6 cups low-sodium chicken broth or vegetable broth - 1 teaspoon dried thyme - 1 bay leaf - Salt and black pepper to taste - 1 tablespoon extra-virgin olive oil - Fresh parsley, finely chopped (for garnish) These ingredients work together to create a hearty meal. The ham bone adds a deep flavor to the soup. If you prefer diced ham, that works too! Using fresh herbs can brighten your soup. Fresh parsley on top adds color and taste. Dried thyme gives a strong flavor that blends well during cooking. Both have their place, but I prefer fresh herbs when I can. For a delightful finish, consider these garnishes: - Crusty bread or cornbread for dipping - A sprinkle of fresh chives or green onions - A dollop of sour cream for creaminess These options enhance your soup and make it even more enjoyable. {{ingredient_image_2}} Start by gathering your veggies. You need one medium onion, two cloves of garlic, three carrots, and two celery stalks. Chop the onion finely and dice the carrots and celery into small pieces. This helps them cook evenly. In a large pot, heat one tablespoon of extra-virgin olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook these for about five to seven minutes. You want them soft and the onion to be clear. This mix gives a great base for your soup. Next, stir in the minced garlic. Cook it for one to two minutes. You want to smell the garlic but not burn it. Now it’s time to add the main ingredients. Add one pound of rinsed split peas, one meaty ham bone, or two cups of diced smoked ham. Pour in six cups of low-sodium chicken or vegetable broth. Add one teaspoon of dried thyme and one bay leaf. Mix it all together. Bring the pot to a boil, then lower the heat. Cover and let it simmer for about one hour. Stir it now and then. The split peas should be soft and starting to break down. After an hour, it’s time to check on the ham bone. Carefully remove it from the pot. Let it cool for a bit. Once it’s cool enough to handle, shred the meat from the bone with a fork. Make sure to get all the tasty bits. Return the shredded ham to the pot. Now, remove the bay leaf. Season your soup with salt and black pepper to taste. If the soup is too thick, add more broth or water until it looks good. Let it simmer for another ten minutes. This helps all the flavors blend together nicely. Now your savory split pea soup is ready to serve! To make your split pea soup shine, think about spices. I like to use dried thyme and black pepper. These add warmth and depth. You can also try a pinch of smoked paprika for a nice twist. If you enjoy heat, add a bit of cayenne pepper. Always taste as you go. This way, you can adjust the spices to your liking. Many home cooks make a few common errors. First, don’t skip rinsing your split peas. This removes dirt and helps with texture. Second, be careful not to burn the garlic. Add it after the veggies are soft. Lastly, make sure to taste your soup before serving. You might want to add more salt or pepper. These small steps lead to a better soup. The thickness of your soup can change how it feels. If you want a thick soup, let it simmer longer. The peas will break down more. If you prefer a thinner soup, simply add more broth or water. Stir well to mix it in. For the perfect texture, I suggest starting with 6 cups of broth. You can always add more if needed. Pro Tips Soak the Peas: For an even creamier texture, soak the split peas in water for a few hours or overnight before cooking. This helps them cook faster and more evenly. Enhance Flavor: Consider adding a splash of apple cider vinegar or a squeeze of lemon juice before serving to brighten the flavors of the soup. Use Fresh Herbs: Fresh herbs like thyme or rosemary can be added during the last few minutes of cooking for an aromatic finish that elevates the soup. Store Properly: This soup keeps well in the refrigerator for up to 5 days. It also freezes beautifully, so make a big batch and save some for later! {{image_4}} You can make a tasty vegetarian split pea soup. Swap the ham bone for a smoked paprika or liquid smoke. This gives the soup a warm, smoky taste without meat. Use vegetable broth instead of chicken broth. Add in some sautéed mushrooms for extra flavor and texture. This version is just as hearty and satisfying. Feel free to add more veggies to your soup. Chopped potatoes or parsnips work great. You can also throw in greens like spinach or kale for added nutrition. Just add these extras when you cook the onions and carrots. They will blend well with the split peas and make the soup even more colorful. Looking for a kick? Add cayenne pepper or hot sauce to your split pea soup. Start with a small amount, like a pinch of cayenne. Taste, then adjust to your heat level. Hot sauce can also add depth and flavor. Just remember, you can always add more spice, but it’s hard to take it out once it’s in! To store leftover soup, let it cool first. Use a clean container with a tight lid. Pour the soup in, leaving some space at the top. This helps the soup expand if it freezes. Place the container in the fridge. It will last for about 3-5 days. If you want to keep it longer, freezing is a great option. When you are ready to eat, take the soup out of the fridge. Pour it into a pot. Heat it over medium heat. Stir often to avoid burning. If the soup is too thick, add a little broth or water. Heat until it’s hot all the way through. You can also use a microwave. Just cover the bowl and heat in short bursts, stirring in between. To freeze your split pea soup, first cool it down. Pour the soup into freezer bags or containers. Leave some space for expansion. Label the bags with the date. The soup can last up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat as explained above. Split pea soup can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. You can easily reheat it on the stove or in the microwave. Yes, you can use lentils instead of split peas. Lentils cook faster and have a different texture. You may need to adjust the cooking time. Keep an eye on the soup as it cooks. If you don't have a ham bone, try using diced smoked ham. You can also use a vegetarian option like mushrooms for flavor. These will not give the same depth but can still make a tasty soup. Yes, split pea soup is quite healthy. It is packed with protein and fiber. The ham adds flavor, but you can make it lighter by using less ham or omitting it. The veggies also add vitamins and minerals, making it a wholesome meal. In this blog post, we explored how to make split pea soup. We discussed essential ingredients and compared fresh and dried herbs. You learned how to prepare vegetables and cook the soup, plus tips for shredding ham. We covered tricks to enhance flavor and avoid mistakes, shared variations like vegetarian options, and offered storage tips. Split pea soup is simple and tasty. Now, you can enjoy it in many ways. Experiment, have fun, and make it yours!

Hearty Split Pea Soup with Ham Delight

A comforting and hearty soup made with green split peas, ham, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound green split peas, thoroughly rinsed and drained
  • 1 meaty ham bone or 2 cups of diced smoked ham
  • 1 medium onion, finely chopped
  • 2 cloves fresh garlic, minced
  • 3 medium carrots, diced into small pieces
  • 2 stalks celery, diced
  • 6 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste Salt and black pepper
  • 1 tablespoon extra-virgin olive oil
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for approximately 5-7 minutes, or until the vegetables soften, and the onion becomes translucent.
  • Stir in the minced garlic and continue cooking for an additional 1-2 minutes until it becomes fragrant, being careful not to burn it.
  • Add the rinsed split peas, the ham bone (or the diced smoked ham), the chicken broth, dried thyme, and the bay leaf to the pot. Stir everything together until well combined.
  • Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and allow it to simmer for about 1 hour, occasionally stirring, until the split peas are tender and starting to break down.
  • If using a ham bone, carefully remove it from the pot after an hour. Let it cool slightly, then shred any meat from the bone and return the shredded ham back into the soup.
  • Remove the bay leaf from the soup. Season the soup with salt and black pepper to taste. If the soup is too thick for your liking, gradually add more broth or water until it reaches your desired consistency.
  • Allow the soup to simmer for an additional 10 minutes. This extra time helps meld the flavors beautifully.
  • Ladle the hot soup into bowls and garnish with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Notes

Serve with crusty bread or cornbread for a comforting meal experience.
Keyword comfort food, ham, soup, split pea