There’s something magical about a steaming bowl of split pea soup that takes me right back to my grandmother’s kitchen. Today, I’m excited to share my tested-and-perfected split pea soup recipe that combines traditional flavors with modern cooking techniques. This wholesome, protein-rich soup isn’t just delicious – it’s also budget-friendly and incredibly satisfying.
Why You’ll Love This Recipe
As someone who’s been making split pea soup for over a decade, I can tell you that this recipe stands out for several reasons. The combination of tender split peas, smoky ham, and aromatic vegetables creates a symphony of flavors that will make this soup a regular in your meal rotation. What I particularly love about this recipe is its forgiving nature – you can adjust the consistency and seasonings to match your preferences perfectly.
Essential Ingredients
Here’s what you’ll need to create this comforting soup:
| Ingredient | Amount | Notes |
|---|---|---|
| Green split peas | 1 pound (2¼ cups) | Sorted and rinsed |
| Ham hock or ham bone | 1 large | Meaty preferred |
| Yellow onion | 2 medium | Finely diced |
| Carrots | 3 medium | Diced |
| Celery | 3 stalks | Diced |
| Garlic | 4 cloves | Minced |
| Bay leaves | 2 whole | Fresh or dried |
| Thyme | 2 sprigs | Fresh |
| Chicken stock | 8 cups | Low sodium |
| Olive oil | 2 tablespoons | Extra virgin |
| Salt | To taste | Start with 1 teaspoon |
| Black pepper | To taste | Freshly ground |
Optional Garnishes
| Garnish | Suggested Amount |
|---|---|
| Fresh parsley | ¼ cup chopped |
| Croutons | ½ cup |
| Diced ham | ¼ cup |
| Fresh cracked pepper | To taste |
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| Large Dutch oven or soup pot | Main cooking vessel |
| Sharp chef’s knife | Vegetable prep |
| Cutting board | Prep work |
| Measuring cups and spoons | Accurate measurements |
| Wooden spoon | Stirring |
| Immersion blender (optional) | Achieving desired consistency |
Step-by-Step Instructions
Preparation Phase (20 minutes)
- Sort through the split peas, removing any stones or debris. Rinse thoroughly under cold water until it runs clear.
- Dice all vegetables uniformly (about ¼-inch pieces) for even cooking.
- If using a ham bone, check for any loose pieces and trim excess fat.
Cooking Process (2 hours)
- Heat olive oil in your Dutch oven over medium heat until shimmering.
- Add onions, carrots, and celery. Cook for 8-10 minutes until vegetables soften and onions become translucent.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the rinsed split peas, nestling the ham hock in the center.
- Add bay leaves and thyme sprigs.
- Pour in the chicken stock, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally.
- Remove ham hock after about 1 hour, let it cool slightly, then shred any meat and return it to the pot.
- Continue cooking until peas are completely tender and soup reaches desired consistency.
Tips for Perfect Results
I’ve learned these valuable tips through years of making this soup:
- Don’t add salt until near the end of cooking, as ham can be quite salty.
- If soup becomes too thick, thin it with hot water or additional stock.
- For a smoother consistency, use an immersion blender to partially blend the soup.
- Stirring occasionally prevents peas from sticking to the bottom of the pot.
- Make sure your split peas aren’t too old – older peas take longer to soften.
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 4-5 days | In airtight container |
| Freezer | Up to 3 months | Leave headspace for expansion |
Reheating Instructions:
- Thaw frozen soup overnight in refrigerator
- Reheat on stovetop over medium-low heat
- Add liquid as needed to adjust consistency
- Stir occasionally to prevent sticking
Serving Suggestions
This soup pairs wonderfully with:
- Fresh crusty bread or cornbread
- Simple green salad with vinaigrette
- Grilled cheese sandwich
- Oyster crackers or croutons
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 325 |
| Protein | 21g |
| Carbohydrates | 45g |
| Fiber | 15g |
| Fat | 8g |
| Sodium | 680mg |
| Iron | 3.2mg |
Based on 1.5 cup serving size
Common Questions and Answers
Q: Why won’t my split peas soften?
A: This usually happens with older peas or when cooking with hard water. Make sure to use fresh split peas and consider adding a pinch of baking soda if you have hard water.
Q: Can I make this soup vegetarian?
A: Absolutely! Skip the ham hock and use vegetable stock instead of chicken stock. Add a teaspoon of smoked paprika for that smoky flavor.
Q: How can I thicken my split pea soup?
A: Continue cooking uncovered until desired thickness is reached, or blend a portion of the soup. The natural starch in split peas will thicken the soup as it cooks.
Q: Can I make this in a slow cooker?
A: Yes! Sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-6 hours.
Q: Why did my soup turn brown instead of green?
A: This is normal! Split peas naturally turn a more olive-brown color when cooked. The final color can vary depending on the age of your peas and cooking time.
Variations to Try
I love experimenting with this basic recipe. Here are some of my favorite variations:
| Variation | Additional Ingredients |
|---|---|
| Curry Style | Add 2 tbsp curry powder + 1 can coconut milk |
| Herb Garden | Mix in fresh rosemary, sage, and tarragon |
| Extra Veggie | Add diced potatoes and frozen peas |
| Smoky Style | Include diced bacon and smoked paprika |
Troubleshooting Guide
| Issue | Solution |
|---|---|
| Too thick | Add hot stock or water gradually |
| Too thin | Simmer uncovered or blend partially |
| Lacks flavor | Add more herbs or finish with a splash of apple cider vinegar |
| Peas won’t soften | Cook longer or add pinch of baking soda |
Remember, making great split pea soup is about patience and adjusting to your taste preferences. Don’t be afraid to experiment with the seasonings and consistency until you find your perfect version.
