Description
Hearty and comforting Split Pea Soup made with dried split peas, a meaty ham bone, fresh vegetables, and aromatic herbs. This classic soup simmers slowly to develop rich flavors and a thick, satisfying texture, perfect for a cozy meal any time of year.
Ingredients
Scale
Main Ingredients
- 2 cups dried split peas (yellow or green, about 14 ounces)
- 1 meaty ham bone (or 2 cups leftover ham, diced)
- 4 cups water (or additional broth if desired)
- 4 cups chicken broth
Herbs and Spices
- 2 teaspoons dried parsley
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- Salt to taste
Vegetables
- 3 ribs celery (diced)
- 2 carrots (diced)
- 1 large yellow onion (diced)
Instructions
- Prepare Peas: Sort through the dried split peas to remove any debris or small stones. Rinse them thoroughly under cold water and drain well to ensure they are clean and ready for cooking.
- Simmer Base: In a large pot, combine the rinsed peas, meaty ham bone (or diced ham), water, chicken broth, dried parsley, and bay leaf. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to begin softening the peas and infusing the flavors.
- Add Vegetables and Seasoning: After the initial hour, add the diced celery, carrots, and yellow onion to the pot along with black pepper, dried thyme, and salt. Cover again and continue to simmer for an additional 45 minutes, allowing the vegetables to soften and flavors to meld.
- Finish Soup: Remove the ham bone from the soup, chop any remaining meat off the bone, and return the meat to the pot. Cook the soup uncovered for about 20 more minutes, stirring occasionally until the peas have fully broken down and the soup has thickened to desired consistency.
- Final Seasoning: Discard the bay leaf. Taste the soup and adjust salt and pepper as needed before serving hot.
Notes
- This recipe can be made vegetarian by omitting the ham bone and using vegetable broth instead of chicken broth.
- For a creamier texture, use an immersion blender to partially puree the soup before the final cooking step.
- Leftover soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- To speed up cooking, soak the split peas in water for a few hours or overnight before starting the recipe.
- Prep Time: 15 minutes
- Cook Time: 2 hours 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: split pea soup, ham bone soup, comfort food, slow simmer soup, hearty pea soup, classic American soup
