When the weather turns a little chilly, or you simply crave a hearty meal, nothing beats a warm bowl of split pea soup with ham. This comforting dish combines the earthy flavors of split peas with the savory depth imparted by ham, creating a filling and nutritious soup that warms both your heart and soul. Making this soup is a delightful experience as you watch humble ingredients transform into a creamy, flavorful bowl of goodness. Whether you’re enjoying it on a cold winter night or sharing it with family and friends, split pea soup with ham is a timeless recipe worth mastering.
Why We Love This Split Pea Soup with Ham Recipe
What makes split pea soup with ham so beloved? It’s all about the comfort and nutrition packed into each spoonful. The peas provide a rich source of protein and fiber, working wonders for your dietary needs. The addition of ham lends a wonderful savory flavor, while the mix of aromatics—onions, carrots, and celery—creates a base that’s bursting with taste. This soup is not only filling and satisfying, but it’s also a wholesome option for your dinner table.
Moreover, the simplicity of the recipe means it can be made in one pot, minimizing cleanup and maximizing your enjoyment of the dish. With minimal effort, you can create a meal that feels gourmet, making it perfect for both casual dinners and special occasions. Plus, it’s a dish that can easily be adapted to suit your family’s preferences.
Ingredients about Split Pea Soup with Ham
To create your own delicious split pea soup with ham, gather the following ingredients:
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot
- 1 cup diced celery
- 1/4 to 1 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 2 cloves garlic, minced
- 1 pound dried split peas, rinsed and sorted
- 1 meaty ham bone
- 1 large bay leaf
- 2 teaspoons fresh thyme leaves, chopped
- 6 cups chicken stock (low sodium)
- 2 cups water
- 1 cup diced ham
- Buttery garlic croutons for serving
How to Make Split Pea Soup with Ham Directions
To prepare your split pea soup with ham, begin by melting the unsalted butter in a large pot or Dutch oven over medium heat. As soon as the butter has melted and the foaming has subsided, add the chopped onions, diced carrots, and diced celery. Season this mixture with 1/4 teaspoon of kosher salt and 1/2 teaspoon of freshly-ground black pepper. Sauté these vegetables for about 5 to 8 minutes, stirring frequently, until they begin to soften and release their fragrant aroma.
Once the vegetables are softened, add the minced garlic to the pot. Cook for an additional minute, allowing the garlic to become aromatic and infuse the entire mixture with its delightful flavor. Stir in the rinsed and sorted split peas next, ensuring they are well-mixed with the sautéed vegetables.
At this point, add the ham bone, a large bay leaf, and 1 teaspoon of the fresh thyme to the pot. Pour in the chicken stock and water, stirring to combine all the ingredients thoroughly. Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, allowing the soup to cook uncovered for approximately 60 to 90 minutes. Be sure to stir occasionally as it cooks, ensuring the split peas break down and the soup thickens beautifully.
During the last 15 minutes of cooking, add in the diced ham. This step allows the ham to heat through and meld its flavor with the rest of the soup. When your split pea soup has reached your desired thickness and the peas have fully cooked down, remove the pot from the heat. Carefully discard the ham bone and bay leaf. Lastly, stir in the remaining 1 teaspoon of fresh thyme and adjust the seasoning with salt to taste, if necessary.
How to Serve Split Pea Soup with Ham
Serving split pea soup with ham can be as delightful as the dish itself. Begin by ladling the warm soup into individual bowls. For a special touch, sprinkle a handful of buttery garlic croutons on top for added crunch and flavor. The contrast between the creamy soup and the crispy croutons makes each bite an enjoyable experience.
You can also offer additional sides to accompany your soup, such as a fresh green salad or a simple crusty bread, perfect for dipping. This soup can be served as an appetizer or a main course, making it incredibly versatile. Enjoy it piping hot, and don’t forget to sprinkle some cracked black pepper on top for an extra zing, if you wish.
Expert Tips: Split Pea Soup with Ham
To elevate your split pea soup with ham to the next level, consider these expert tips:
- Prep Ahead: To save time on making the soup, you can chop your vegetables a day in advance and store them in an airtight container in the refrigerator.
- Pea Quality: Opt for high-quality dried split peas for the best flavor and texture. Ensure they are fresh and free from any small stones or debris by rinsing and sorting before use.
- Thicker Soup: If you prefer a thicker consistency, blend a portion of the soup with an immersion blender before serving or mash some peas against the side of the pot.
- Seasoning: Adjust the spices and seasonings according to your taste. Feel free to experiment with herbs like rosemary or additional garlic for a more robust flavor.
- Leftover Ham: If you have leftover ham from a previous meal, you can add it in place of the ham bone for added convenience and flavor.
How to Store Split Pea Soup with Ham
Proper storage of your split pea soup with ham will ensure that you can savor it on another day. Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. If you want to keep it for longer, consider freezing it. In airtight freezer-safe containers, the soup can last for up to 3 months. When you’re ready to enjoy the soup again, simply thaw it in the refrigerator overnight and reheat it on the stove until warmed through.
Variations of Split Pea Soup with Ham
While the classic split pea soup with ham is absolutely delicious, you may want to change things up based on your dietary preferences or available ingredients. Here are a few variations to try:
- Vegetarian Version: For a vegetarian option, omit the ham and ham bone. Instead, use a vegetable broth and add different vegetables, like potatoes or bell peppers, for variation in texture and flavor.
- Spicy Kick: If you enjoy a little heat, consider adding a pinch of red pepper flakes or diced jalapeños during cooking for a spicy twist.
- Herb Infusions: Not just thyme, but other herbs such as parsley or dill can impart fresh flavors to the soup. You might even try a bay leaf or two combined with a thyme sprig, enhancing the aromatic experience.
- Creamy Texture: For an extra creamy finish, stir in a splash of heavy cream or coconut milk just before serving for a richer, smoother soup.
- Additional Proteins: If you prefer other meats, you can replace the ham with turkey or chicken to explore different flavor profiles.
FAQs about Split Pea Soup with Ham
What is split pea soup with ham?
Split pea soup with ham is a hearty soup made from split peas, a meaty ham bone, diced ham, aromatics such as onions and garlic, and cooked until creamy. It’s a nutritious dish often enjoyed in colder months.
How long does it take to cook split pea soup with ham?
Typically, preparing split pea soup with ham takes about 60 to 90 minutes of simmering to ensure that the peas become soft and the flavors meld.
Can I make split pea soup with ham in advance?
Yes, split pea soup with ham can be made in advance. It often tastes even better the next day as the flavors develop. Store it in the refrigerator or freeze for future meals.
What should I serve with split pea soup with ham?
You can serve split pea soup with ham alongside crusty bread, a fresh salad, or some buttery garlic croutons for added texture.
Split Pea Soup with Ham
Ingredients
Base Ingredients
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot
- 1 cup diced celery
- 1/4 to 1 teaspoon kosher salt adjust according to taste
- 1/2 teaspoon freshly-ground black pepper
- 2 cloves garlic, minced
Main Ingredients
- 1 pound dried split peas, rinsed and sorted
- 1 large bay leaf
- 2 teaspoons fresh thyme leaves, chopped
- 6 cups chicken stock (low sodium)
- 2 cups water
- 1 cup diced ham
For Serving
- as needed buttery garlic croutons for serving
Instructions
Preparation
- Melt the unsalted butter in a large pot or Dutch oven over medium heat.
- Add the chopped onions, diced carrots, and diced celery; season with 1/4 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
- Sauté the mixture for about 5 to 8 minutes until the vegetables begin to soften and release their aroma.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the rinsed split peas, ham bone, bay leaf, and 1 teaspoon of fresh thyme.
- Pour in the chicken stock and water, stirring to combine.
Cooking
- Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook uncovered for approximately 60 to 90 minutes.
- Stir occasionally, ensuring the split peas break down and the soup thickens.
- During the last 15 minutes of cooking, add the diced ham to heat through.
- Once the peas are fully cooked and the soup is at desired thickness, remove the pot from heat.
- Discard the ham bone and bay leaf, stir in the remaining thyme, and adjust seasonings as necessary.
Serving
- Ladle the soup into individual bowls and top with buttery garlic croutons.
- Serve with additional sides like a fresh salad or crusty bread, if desired.
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