Split Pea Soup
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Split Pea Soup
Split pea soup is thick, savory, and made for a cold day, the classic way to use a leftover ham bone. Dried split peas simmer down with carrots, celery, and onion until they break apart and create a naturally thick, hearty broth. No cream needed. Just time, a good bone, and some patience.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound dried green split peas, rinsed
- 8 cups low-sodium chicken broth
- 1 meaty ham bone or 2 cups diced ham
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 7 minutes. Stir in the garlic and cook 1 minute.
- Add the split peas, broth, ham bone, bay leaves, and thyme. Bring to a boil.
- Reduce the heat and simmer, partly covered, until the peas break down and the soup is thick, 60 to 70 minutes. Stir now and then so it does not stick.
- Remove the ham bone and bay leaves. Pull any meat off the bone, chop it, and return it to the pot.
- Stir in the salt and pepper. Taste and adjust the salt.
- Ladle into bowls and serve hot. The soup thickens as it cools.
Tips and variations
- A meaty ham bone makes the richest soup. If you do not have one, use 2 cups of diced ham and increase the broth to 9 cups.
- Stir the soup every 15 minutes during the long simmer to keep the split peas from settling and scorching on the bottom.
- The soup thickens considerably as it cools. Add a cup of water or broth when reheating and stir well.
- This soup freezes well for up to 3 months and actually improves the next day as the flavors meld.
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Twelve ingredients and six steps on a 4x6 card. Write Serves 6, Prep 15, Cook 75 and add a note: stir every 15 minutes. File it in Soups. Pull it out the next time you have a leftover ham bone and an hour to spare.
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Common questions
- Do I need to soak the split peas
- No. Split peas do not need soaking. Just rinse them under cold water and add them directly to the pot. They will break down on their own during the long simmer.
- What if I do not have a ham bone
- Use 2 cups of diced ham or smoked ham hocks instead. Ham hocks add a great smoky depth. You can also use smoked turkey legs for a slightly different but equally good result.
- Why is my soup so thick
- Split pea soup thickens significantly as it cools. This is normal and expected. Stir in extra broth or water when reheating until you reach the consistency you like.
- Can I make this in a slow cooker
- Yes. Add all the ingredients and cook on low for 8 to 10 hours or high for 4 to 5 hours. Remove the ham bone, shred the meat, and return it to the pot before serving.
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