Why Make This Recipe
Split pea soup is not only hearty and delicious, but it’s also a comforting meal that warms you from the inside out. It’s perfect for cold days and is full of nutrients. The combination of split peas, ham, and vegetables creates a savory flavor that is hard to resist. Plus, it’s a great way to use leftover ham or ham hock. This easy recipe can be made in a large batch, making it a fantastic option for meal prep or family gatherings.
How to Make Split Pea Soup
Ingredients:
- 2 Tbsp olive oil (divided)
- 2 cups diced ham or ham hock (10 oz)
- 1 medium onion (chopped)
- 2 celery stalks (finely chopped)
- 4 cups chicken stock
- 8 cups water
- 1 1/2 cups yellow dry split peas (rinsed and picked over, 11-12 oz)
- 2 sprigs of fresh thyme (or 1/4 tsp dried thyme leaves)
- 2 bay leaves
- 5 medium Yukon or red potatoes (peeled and diced)
- 2 medium carrots (peeled and sliced into half rings)
- 1 1/2 tsp fine sea salt (divided, added to taste)
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves
- 2 Tbsp fresh dill or parsley (finely chopped)
Directions:
- Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add ham (or ham hock) and sauté until golden brown. Remove ham to a separate plate.
- Add 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes. Add chicken stock, water, and drained split peas, then return the ham to the pot. Bring to a boil and skim off any foam that rises to the top.
- Add thyme and bay leaves, then season with 1/2 tsp salt. Reduce heat to a simmer, partially cover, and cook for 1 hour and 30 minutes or until peas are almost dissolved. If using a ham hock, remove the bone and shred the meat back into the soup.
- Add carrots and potatoes, then cook for another 20 minutes or until the veggies are fork-tender.
- Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
- Press in the garlic, add dill or parsley, then immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs.
How to Serve Split Pea Soup
Serve the soup hot in bowls. Top it with crispy bacon and fresh herbs like dill or parsley for added flavor. You can also pair it with crusty bread or a simple side salad for a fuller meal.
How to Store Split Pea Soup
To store leftover split pea soup, let it cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 5 days. For longer storage, you can freeze it in freezer-safe containers, where it will last for about 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stove.
Tips to Make Split Pea Soup
- Rinse the split peas well before cooking to remove any dust or debris.
- If you want a smoother consistency, you can blend a portion of the soup with an immersion blender.
- Adjust seasoning to your taste; some prefer a little more salt or pepper.
- Add vegetables like spinach or kale for extra nutrition.
Variation
For a vegetarian version, replace the chicken stock with vegetable stock and skip the ham. You can also use smoked paprika or liquid smoke to add depth of flavor.
FAQs
Q: Can I use green split peas instead of yellow?
A: Yes, you can use green split peas; the flavor will be slightly different, but they will still work well.
Q: How long does it take to cook split pea soup?
A: The entire cooking process takes about 2 hours, including simmering time.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make split pea soup in a slow cooker. Just add all ingredients and cook on low for 6-7 hours or high for 3-4 hours.
Split Pea Soup
Ingredients
Main Ingredients
- 2 Tbsp olive oil divided
- 10 oz diced ham or ham hock 2 cups
- 1 medium onion chopped
- 2 stalks celery finely chopped
- 4 cups chicken stock
- 8 cups water
- 1.5 cups yellow dry split peas rinsed and picked over (11-12 oz)
- 2 sprigs fresh thyme or 1/4 tsp dried thyme leaves
- 2 leaves bay leaves
- 5 medium Yukon or red potatoes peeled and diced
- 2 medium carrots peeled and sliced into half rings
- 1.5 tsp fine sea salt divided, added to taste
- 1/4 tsp freshly ground black pepper
- 3 cloves garlic
- 2 Tbsp fresh dill or parsley finely chopped
Instructions
Cooking
- Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add ham (or ham hock) and sauté until golden brown. Remove ham to a separate plate.
- Add the remaining 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes.
- Add chicken stock, water, and drained split peas, then return the ham to the pot.
- Bring to a boil and skim off any foam that rises to the top.
- Add thyme and bay leaves, then season with 1/2 tsp salt.
- Reduce heat to a simmer, partially cover, and cook for 1 hour and 30 minutes or until peas are almost dissolved.
- If using a ham hock, remove the bone and shred the meat back into the soup.
- Add carrots and potatoes, then cook for another 20 minutes or until the veggies are fork-tender.
- Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
- Press in the garlic, add dill or parsley, then immediately turn off the heat.
- Serve topped with crispy bacon and more fresh herbs.