Split pea soup
Cozy Up with Classic Split Pea Soup: A Comfort Food Staple
Is there anything more comforting than a warm bowl of soup on a chilly day? Today, we’re sharing a recipe for Classic Split Pea Soup – a hearty, flavorful, and surprisingly easy-to-make dish that’s been a family favorite for generations. This isn’t just any soup; it’s a hug in a bowl!
Split pea soup is a fantastic way to use up leftover ham bones (or easily made with diced ham!), transforming them into a delicious and satisfying meal. It’s packed with protein and fiber, making it a healthy and filling option for lunch or dinner. The best part? It’s incredibly budget-friendly!
What makes this recipe special? We’ve kept it classic, focusing on simple, fresh ingredients and a slow simmer to develop maximum flavor. The bay leaf and thyme add subtle aromatic notes that elevate the soup to another level. And while a smooth, creamy texture is lovely, we also appreciate a slightly rustic, hearty soup – it’s entirely up to you!
Tips for the Best Split Pea Soup:
- Rinse and Sort: Don’t skip rinsing and sorting your split peas! This removes any debris and ensures a cleaner-tasting soup.
- Ham Bone vs. Diced Ham: Using a ham bone imparts a richer, smokier flavor. If you don’t have one, diced ham works perfectly well.
- Simmer, Don’t Boil: A gentle simmer is key to breaking down the peas and creating a creamy texture.
- Adjust Seasoning: Salt and pepper are crucial! Taste as you go and adjust to your liking.
- Immersion Blender Option: For a smoother soup, use an immersion blender. Be careful not to over-blend, or you’ll end up with a puree!
Serving Suggestions:
- Serve with crusty bread for dipping.
- Garnish with a swirl of cream or a sprinkle of fresh parsley.
- Pair with a side salad for a complete meal.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Q: Can I use vegetable broth instead of chicken broth?
A: Yes, vegetable broth is a great substitute for a vegetarian version.
Q: Can I freeze split pea soup?
A: Yes! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months.
Q: What if I don’t have a bay leaf?
A: While it adds a lovely flavor, you can omit it if needed. A pinch of dried marjoram can be a good substitute.
Q: Can I add other vegetables?
A: Definitely! Potatoes, carrots, and celery are classic additions. You could also try adding a handful of spinach or kale towards the end of cooking.
Classic Split Pea Soup
Ingredients
- 2 cups dried split peas rinsed and sorted
- 1 bone ham bone or 2 cups diced ham
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 8 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- to taste salt and pepper
- optional fresh parsley chopped, for garnish
Instructions
- In a large pot, add the rinsed split peas, ham bone (or diced ham), chopped onion, diced carrots, diced celery, minced garlic, and the broth.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the bay leaf and dried thyme. Cover and simmer for about 1 hour, or until the peas are soft and the soup has thickened.
- If using a ham bone, remove it from the soup, cut off any ham, dice it, and return it to the soup.
- Remove the bay leaf. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley if desired.
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