Split Pea and Ham Soup

I remember the steam fogging up my glasses as I leaned over the pot on a Tuesday when the heating went out. The smell of smoky ham and earthiness filled the kitchen making the house feel alive again. It is the kind of dish that demands a thick sweater and a heavy spoon. Split pea soup is not just about nutrition it is about that slow transformation from hard little pebbles to a velvet embrace. I have learned to love the way the peas surrender to the heat.

Last winter I made this while watching the snow pile up against the back door. My daughter helped me sort through the peas looking for little stones like they were tiny treasures. We laughed when the bay leaf ended up in her bowl later that evening. The kitchen smelled like woodsmoke and herbs for hours after the stove was turned off. It felt like we were in a cabin far away from the city noise.

Ingredients

• Meaty ham bone: This provides a deep smoky essence that really defines the soul of the soup.
• Dried split peas: Rinsing them well is the secret to a clean and bright tasting broth.
• Onion: This melts into the background to provide a foundational sweetness.
• Carrots: Small cubes of carrot offer a lovely pop of color against the green.
• Celery: It adds a necessary savory crunch that softens as it simmers.
• Garlic: Mincing the cloves fresh makes a huge difference in the final aroma.
• Bay leaf: This little leaf is the unsung hero of slow cooked stews.
• Chicken broth: Using a high quality stock ensures every spoonful is rich with flavor.
• Thyme: This herb has an earthy quality that perfectly matches the peas.
• Black pepper: Freshly cracked pepper provides a gentle heat that lingers.

Instructions

Soften the vegetables:

Sauté the onion carrot and celery until they are tender and aromatic. Use a medium heat to ensure they do not brown too quickly.

Toast the garlic:

Stir in the garlic and let it cook for just about a minute. You want it to be fragrant but not scorched.

Combine and boil:

Pour in the peas ham and liquids then bring everything to a rolling boil. This jumpstarts the cooking process before you turn down the heat.

Simmer slowly:

Lower the flame and cover the pot to let the flavors meld for an hour. Stir occasionally to make sure nothing sticks to the bottom.

Thicken the soup:

Remove the lid for the final stretch to let some moisture evaporate. This is when the peas break down and create that signature creaminess.

Prepare the ham:

Take out the bone and shred any remaining meat to stir back into the pot. Discard the bay leaf before you start serving.

Final seasoning:

Taste your creation and add salt or pepper as needed. You can mash some peas with a spoon if you want a thicker texture.

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I served this once at a casual dinner party where everyone ended up sitting on the floor with their bowls. The conversation flowed easily because the food was so unpretentious and warm. It reminded me that the best meals are the ones that make people feel completely at home.

The Secret of the Simmer

The magic happens during that last half hour when the peas finally give up their structure. You will see the liquid change from clear to a beautiful opaque green. Do not rush this part or you will end up with grainy bits instead of a smooth puree.

Choosing Your Ham

While a bone is traditional you can use thick cut ham steaks for a quicker version. The flavor will be milder but still incredibly satisfying for a weeknight meal. I often buy an extra ham during the holidays just so I have an excuse to make this soup the following week.

Serving and Storage

This soup is a meal prep dream because it survives the freezer beautifully. I like to freeze it in small jars for a quick grab and go lunch during the week. Just remember to leave a little space at the top of the container for expansion.

• Store leftovers in airtight containers for up to four days.
• Add a splash of water when reheating to loosen the consistency.
• Freeze individual portions for a quick and healthy desk lunch.

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This bowl of green gold is exactly what the soul needs when the wind starts to bite. I hope it brings as much warmth to your table as it does to mine.

Recipe Questions & Answers

→ Do I need to soak split peas before cooking?

No soaking required. Split peas cook relatively quickly compared to dried beans, breaking down naturally as they simmer to create the soup's characteristic creamy texture.

→ Can I make this without a ham bone?

Absolutely. Use 2 cups of diced cooked ham instead. The soup will still develop rich flavor, though the bone adds extra depth from its marrow and connective tissue.

→ How long does this soup keep in the refrigerator?

Properly stored in an airtight container, this soup lasts up to 4 days in the refrigerator. The flavors often improve overnight as the ingredients continue to meld together.

→ Can I freeze split pea soup?

Yes, this freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion during freezing.

→ Why is my soup still watery after cooking?

Continue simmering uncovered to evaporate excess liquid. The peas should break down and thicken the soup naturally. You can also mash some peas against the pot's side or use an immersion blender for desired consistency.

→ What can I serve with split pea soup?

Crusty bread, crackers, or cornbread make classic accompaniments. A fresh green salad with vinaigrette cuts through the richness, while pickled vegetables add bright contrast to the earthy flavors.