Description
Hearty and comforting split pea soup made with tender split peas, smoky ham bone, and a blend of vegetables and herbs, simmered to perfection for a rich and flavorful meal that serves six.
Ingredients
Scale
Soup Base
- 1 lb. dry split peas (equal to 2 cups)
- 1 ham bone (see notes for substitution options)
- 2 cups ham (cut from the ham bone at the end)
- 8 cups water
- 2 bay leaves
- 2 sprigs thyme
Vegetables & Seasonings
- 2 cups onions (diced)
- 1 ½ tablespoons onion powder
- 1 tablespoon garlic (minced)
- 2 cups carrots (diced)
- 2 russet potatoes (peeled and diced)
Fats
- 1 tablespoon butter
- 2 tablespoons olive oil
Instructions
- Prepare the Ingredients: Rinse the dry split peas thoroughly under cold water to remove any impurities. There is no need to soak the peas for this recipe. Dice the onions, carrots, and potatoes. Mince the garlic. Set aside the ham bone and cut ham.
- Sauté Aromatics: In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant, about 4-5 minutes. Stir in the onion powder to enhance the flavor.
- Add Peas and Liquids: Add the rinsed split peas into the pot along with the ham bone and 8 cups of water. Toss in the bay leaves and thyme sprigs. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover the pot and let it cook gently for about 1 hour, stirring occasionally.
- Add Vegetables and Ham: After 1 hour, add the diced carrots and peeled diced potatoes to the pot. Continue to simmer the soup uncovered for an additional 30 to 45 minutes, or until the peas and vegetables are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Finish with Ham and Season: Remove the ham bone, bay leaves, and thyme sprigs from the soup. Strip any remaining meat from the ham bone and add it back to the soup along with the 2 cups of diced ham. Stir well, adjust seasoning with salt and pepper as needed, and heat through for another 5-10 minutes before serving.
Notes
- The ham bone is key for a rich smoky flavor, but you can substitute with smoked turkey leg or omit for a vegetarian version (increase vegetable broth for liquid).
- Use low-sodium water or broth if you want to control the sodium levels.
- For thicker soup, mash some of the peas and potatoes with a potato masher or use an immersion blender partially.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
