Dive into the heart of comfort food with our homemade Split Pea Soup recipe, a classic dish that brings back the warm memories of mom’s kitchen.
This soup, rich in protein and filled with the wholesome goodness of tender split peas, succulent ham, and a medley of fresh vegetables, promises to envelop you in its comforting embrace.
Crafted for simplicity and heartiness, it’s the perfect antidote to chilly weather, offering a taste of home with every spoonful.
How to Prepare Split Pea Soup
- Sauté Onions and Celery: In a large pot over medium-high heat, heat the olive oil. Add the chopped yellow onion and celery, sautéing for 3 minutes. Follow with the minced garlic, sautéing for an additional minute.
- Add Liquids and Seasonings: Pour the unsalted chicken broth and water into the pot. Introduce the dried split peas, bay leaves, and thyme to the mix. Season the broth lightly with salt and generously with black pepper, keeping in mind to adjust the salt later depending on the ham’s saltiness.
- Simmer with Ham: Place the meaty ham bone or ham shanks into the pot, ensuring it’s nestled well into the soup mixture. Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and allow the soup to simmer, stirring occasionally, until the peas and ham are tender, approximately 60 to 80 minutes.
- Prepare Ham: Once the ham is tender, remove it from the soup and let it rest for about 10 minutes. After resting, shred or dice the meat into pieces and set aside covered.
- Cook Carrots: Add the chopped carrots to the soup while it continues to simmer. Cover the pot again and cook, stirring occasionally, until the peas have mostly broken down and the carrots are tender, about 30 minutes more.
- Final Touches: Stir the prepared ham back into the soup. Taste and season with additional salt as needed. Serve the soup warm, garnishing with chopped fresh parsley if desired.
Split Pea Soup
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
Instructions
- Start with Sauté: Heat the olive oil in a large pot over medium-high heat. Sauté the chopped yellow onion and celery for 3 minutes, then add the minced garlic and continue sautéing for another minute.
- Combine Broth and Seasonings: Add both the chicken broth and water into the pot. Mix in the dried split peas, bay leaves, and thyme. Lightly salt and adjust the black pepper to taste, planning to reassess saltiness after cooking with the ham.
- Incorporate Ham and Simmer: Add the ham bone or shanks into the soup mixture, ensuring it's fully submerged. Bring the soup to a boil before reducing the heat to a simmer. Cover the pot and let it simmer, occasionally stirring, until the peas and ham soften, about 60 to 80 minutes.
- Handle the Ham: After the ham is cooked and tender, remove it from the pot and let it cool for 10 minutes. Then, shred or cut the ham into bite-sized pieces, keeping them covered.
- Add Carrots and Continue Simmering: Introduce the chopped carrots to the simmering soup. Cover the pot again and keep simmering, stirring now and then, until the peas break down and the carrots are cooked through, about 30 more minutes.
- Finish and Serve: Return the ham to the soup, adjusting the salt to taste. Serve the soup hot, garnished with fresh parsley if using.
How to Store Split Pea Soup
To store Homemade Split Pea Soup, allow it to cool completely after cooking. Once cooled, transfer the soup into airtight containers. It can be refrigerated for up to 5 days. For longer storage, freeze the soup in freezer-safe containers or bags, leaving some space for expansion. Frozen split pea soup can last for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over medium heat, adding a little water or broth if the soup is too thick.
