Split Pea Soup with Ham
Cozy Up with a Bowl of Classic Split Pea Soup with Ham
Is there anything more comforting on a chilly day than a hearty bowl of Split Pea Soup? This isn’t just any Split Pea Soup; it’s a deeply flavorful, satisfying meal built on the rich goodness of ham and perfectly tender split peas. We’re sharing our family’s go-to recipe for Split Pea Soup with Ham, guaranteed to warm you from the inside out.
This recipe isn’t about quick shortcuts; it’s about building layers of flavor. Starting with simmering ham hocks (or shanks) creates a broth that’s miles ahead of anything you can buy in a carton. Don’t skip this step – it’s the heart and soul of the soup! The slow simmering process extracts all the deliciousness from the ham, infusing the broth with a smoky, savory depth.
Once the broth is ready, the split peas are added and allowed to gently simmer until they break down and create a beautifully thick and creamy texture. We then add a mirepoix of carrots, celery, and onion, sautéed to perfection, along with fragrant garlic, to brighten the flavors. The result is a soup that’s both comforting and complex.
Tips for the Best Split Pea Soup:
- Ham Selection: Ham hocks provide a more intense smoky flavor, while shanks offer more meat. Use whichever you prefer!
- Rinsing the Peas: Be sure to rinse and sort the split peas to remove any debris.
- Simmer, Don’t Boil: A gentle simmer is key to breaking down the peas and creating a creamy texture.
- Adjust Seasoning: Taste and adjust the salt and pepper throughout the cooking process.
Serving Suggestions:
This Split Pea Soup is fantastic on its own, but it’s even better with a few toppings. We love serving it with crusty bread for dipping, a sprinkle of grated Parmesan cheese, and a garnish of fresh parsley. Croutons add a delightful crunch.
Make it a Meal:
Pair this soup with a simple side salad or a grilled cheese sandwich for a complete and satisfying meal.
Frequently Asked Questions
Q: Can I use pre-cooked ham?
A: While you can, the flavor won’t be as rich. Using ham hocks or shanks is highly recommended for the best results.
Q: Can I make this soup in a slow cooker?
A: Yes! Simmer the ham hocks/shanks in the slow cooker on low for 6-8 hours. Then, transfer the broth to a pot, add the split peas and vegetables, and continue as directed.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What if I don’t have bay leaf or thyme?
A: While these herbs add depth of flavor, you can omit them if necessary. You can substitute with other herbs like oregano or marjoram.
Q: Can I make this soup vegetarian?
A: Yes, you can! Substitute the ham hocks/shanks with smoked paprika and vegetable broth. You may also want to add a teaspoon of liquid smoke for a more authentic flavor.
Split Pea Soup with Ham
Ingredients
- 3-4 each Ham Hocks or Shanks
- 1 pkg Dried Split Peas 16oz, rinsed and sorted
- 6 cups Chicken Stock
- 2 cups Water from cooked Ham Shanks/Hocks
- 1 each Sweet Onion chopped
- 4 each Carrots chopped
- 3 each Celery chopped
- 1 each Bay Leaf
- 2 tsp Thyme
- 3 cloves Garlic minced
- to taste Salt
- to taste Pepper
- optional Croutons
- optional Parmesan Cheese grated
- optional Parsley
Instructions
- In a large pot add the Ham Shanks or Hocks, add enough water to cover the ham. Add in salt and pepper, oregano, bay leaf, garlic and cut up carrots and onion. Cook for about 2-3 hours on low. Cool until able to handle to the touch.
- In a Dutch oven add in the dried split peas, broth and water from Ham. Add salt and pepper. Cook on high to a low boil then turn down to a simmer. Cook the peas for about 1 ½ to 2 hours, till the peas have broken down and the soup has thickened.
- While the peas are cooking, sauté the carrots, onions and celery till just about done. Add in the garlic until just aromatic. Add in the carrots, onions, celery and garlic to the soup and continue to cook till the peas have broken down and the soup has thickened.
- As the soup simmers, cut meat off of the shank/bone. Add to the soup and simmer for another 15 minutes.
- Serve with Croutons or sprinkle with Parmesan cheese and parsley or a good crusty bread.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
