Introduction: Can a Soup Be Hearty, Comforting, and Packed with Flavor?
Craving a warm, satisfying bowl of soup that’s perfect for chilly days? Ham and Split Pea Soup is a classic comfort food, featuring tender split peas, savory ham, and a rich, flavorful broth. Ideal for family dinners, meal prep, or using up leftover ham, this soup is both nourishing and easy to make. Ready to simmer a pot of cozy goodness? Let’s dive into this delicious recipe!
Overview: Why Ham and Split Pea Soup is a Timeless Favorite
Ham and Split Pea Soup is loved for its thick, creamy texture and hearty, savory flavors. It’s a simple one-pot dish that delivers big on comfort. Here’s what makes it special:
- Time Requirement: About 15 minutes to prep, 1 hour 15 minutes to cook.
- Difficulty Level: Easy—requires basic sautéing and simmering, perfect for beginners.
- Why It’s Special: The combination of tender split peas, smoky ham, and aromatic vegetables creates a rich, satisfying soup. This recipe yields 8 servings, great for a crowd or leftovers.
Perfect for cold evenings, post-holiday meals, or any time you want a hearty, budget-friendly dish, this soup is sure to warm hearts and bellies.
Essential Ingredients
Ham and Split Pea Soup uses pantry staples and fresh ingredients to create its signature comforting flavor. Here’s what you’ll need for 8 servings:
- 2 tablespoons butter: Adds richness to the vegetable base.
- 2 ribs celery, diced: Contributes savory depth and texture.
- ½ onion, diced: Adds sweetness and aroma.
- 3 cloves garlic, sliced: Boosts savory flavor.
- 1 pound dried split peas, rinsed: Creates a creamy, hearty base.
- 1 pound cooked ham, diced: Provides smoky, savory protein.
- 1 bay leaf: Adds subtle depth to the broth.
- 1 quart (4 cups) chicken stock: Forms the flavorful liquid base.
- 2 ½ cups water: Thins the soup to the perfect consistency.
- Salt and ground black pepper to taste: Enhances overall flavor.
Why These Ingredients Matter
- Split Peas: Break down during cooking to create a thick, creamy texture without dairy.
- Ham: Adds smoky, salty flavor, making it ideal for using leftover holiday ham.
- Vegetables: Celery, onion, and garlic form a classic aromatic base for depth.
- Chicken Stock: Provides a rich, savory foundation for the soup.
Substitutions and Variations
- Split Peas: Use green or yellow split peas interchangeably.
- Ham: Substitute with smoked turkey, bacon, or a ham hock for deeper flavor (adjust cooking time if using a hock).
- Butter: Replace with olive oil or bacon fat for a different flavor profile.
- Vegan Option: Omit ham, use vegetable stock, and add smoked paprika or liquid smoke for smokiness.
- Gluten-Free: Naturally gluten-free; ensure chicken stock is gluten-free.
- Spicy Soup: Add ¼ teaspoon cayenne pepper or a diced jalapeño with the vegetables.
- Vegetable-Packed: Include ½ cup diced carrots or potatoes for extra heartiness.
Step-by-Step Instructions
Making Ham and Split Pea Soup is a simple process that yields a rich, comforting result. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons butter, 2 ribs celery, ½ onion, 3 cloves garlic, 1 pound dried split peas, 1 pound cooked ham, 1 bay leaf, 1 quart chicken stock, 2 ½ cups water, and salt and black pepper.
- Dice celery, onion, and ham; slice garlic; rinse split peas to remove debris.
Tip: Rinse split peas thoroughly to remove any dust or starch.
Step 2: Sauté the Vegetables
- Melt 2 tablespoons butter in a large soup pot over medium-low heat.
- Add 2 diced celery ribs, ½ diced onion, and 3 sliced garlic cloves.
- Cook, stirring, until onions are translucent but not browned, 5-8 minutes.
Tip: Keep heat low to avoid browning the vegetables for a cleaner flavor.
Step 3: Add Main Ingredients
- Stir in 1 pound rinsed split peas, 1 pound diced cooked ham, and 1 bay leaf.
- Pour in 1 quart chicken stock and 2 ½ cups water.
- Stir to combine and bring to a simmer.
Tip: Stir well to ensure split peas don’t stick to the pot bottom.
Step 4: Simmer the Soup
- Simmer the soup, uncovered, until the peas are tender and the soup has thickened, about 1 hour 15 minutes.
- Stir occasionally to prevent sticking and ensure even cooking.
Tip: If the soup thickens too much, add a splash of water or stock to adjust consistency.
Step 5: Season and Serve
- Remove the bay leaf.
- Season with salt and black pepper to taste.
- Serve hot in bowls, ensuring each serving has a mix of ham, peas, and broth.
Tip: Taste before adding salt, as ham and stock can be salty.
Assembly: Building the Perfect Ham and Split Pea Soup
Making Ham and Split Pea Soup is all about creating a thick, flavorful dish with a hearty texture. Here’s how to make it shine:
- Vegetable Base: Sauté gently for a fragrant, savory foundation.
- Split Peas: Simmer until they break down for a creamy texture.
- Ham: Add plenty for smoky, meaty flavor.
- Presentation: Serve steaming hot to showcase the thick, hearty consistency.
Presentation Tips
- Garnish with chopped parsley or a sprinkle of black pepper for a pop of color.
- Serve with crusty bread, cornbread, or a side salad for a complete meal.
- Present in deep bowls to highlight the soup’s rich, rustic appeal.
Storage and Make-Ahead Tips
Ham and Split Pea Soup is perfect for leftovers and meal prep, as it often tastes better the next day.
- Storage:
- Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock to loosen.
- Freeze for up to 3 months in airtight containers or freezer bags; thaw in the fridge overnight before reheating.
- Make-Ahead:
- Prep vegetables and dice ham up to a day ahead, storing in the fridge.
- Cook the soup a day in advance; flavors deepen overnight.
- Freeze the cooked soup (without garnishes) for quick future meals.
Tip: Stir well when reheating to redistribute the thickened peas.
Recipe Variations
Ham and Split Pea Soup is versatile and easy to customize. Here are some fun twists:
- Creamy Split Pea Soup: Blend half the soup for a smoother texture, or add ¼ cup heavy cream at the end.
- Vegetable-Packed Soup: Add ½ cup diced carrots, potatoes, or leeks with the vegetables.
- Gluten-Free: Naturally gluten-free; confirm chicken stock is gluten-free.
- Spicy Split Pea Soup: Add ¼ teaspoon cayenne or a diced chili pepper with the vegetables.
- Slow Cooker Version: Sauté vegetables, then combine all ingredients in a slow cooker; cook on low for 6-8 hours.
Conclusion: Savor the Hearty Comfort!
Ham and Split Pea Soup is the dish that brings thick, savory comfort to every spoonful. With its creamy split peas, smoky ham, and aromatic broth, it’s a perfect meal for chilly days, family dinners, or using up leftover ham. Easy to make with a big flavor payoff, this soup is sure to become a favorite. So, grab your soup pot, simmer this classic, and enjoy a bowl of hearty goodness. We’d love to hear how your soup turns out—share your creations in the comments or on social media!
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Ham and Split Pea Soup Recipe — A Great Soup
Description
Craving a warm, satisfying bowl of soup that’s perfect for chilly days? Ham and Split Pea Soup is a classic comfort food, featuring tender split peas, savory ham, and a rich, flavorful broth. Ideal for family dinners, meal prep, or using up leftover ham, this soup is both nourishing and easy to make
Ingredients
Ham and Split Pea Soup uses pantry staples and fresh ingredients to create its signature comforting flavor. Here’s what you’ll need for 8 servings:
- 2 tablespoons butter: Adds richness to the vegetable base.
- 2 ribs celery, diced: Contributes savory depth and texture.
- ½ onion, diced: Adds sweetness and aroma.
- 3 cloves garlic, sliced: Boosts savory flavor.
- 1 pound dried split peas, rinsed: Creates a creamy, hearty base.
- 1 pound cooked ham, diced: Provides smoky, savory protein.
- 1 bay leaf: Adds subtle depth to the broth.
- 1 quart (4 cups) chicken stock: Forms the flavorful liquid base.
- 2 ½ cups water: Thins the soup to the perfect consistency.
- Salt and ground black pepper to taste: Enhances overall flavor.
Why These Ingredients Matter
- Split Peas: Break down during cooking to create a thick, creamy texture without dairy.
- Ham: Adds smoky, salty flavor, making it ideal for using leftover holiday ham.
- Vegetables: Celery, onion, and garlic form a classic aromatic base for depth.
- Chicken Stock: Provides a rich, savory foundation for the soup.
Substitutions and Variations
- Split Peas: Use green or yellow split peas interchangeably.
- Ham: Substitute with smoked turkey, bacon, or a ham hock for deeper flavor (adjust cooking time if using a hock).
- Butter: Replace with olive oil or bacon fat for a different flavor profile.
- Vegan Option: Omit ham, use vegetable stock, and add smoked paprika or liquid smoke for smokiness.
- Gluten-Free: Naturally gluten-free; ensure chicken stock is gluten-free.
- Spicy Soup: Add ¼ teaspoon cayenne pepper or a diced jalapeño with the vegetables.
- Vegetable-Packed: Include ½ cup diced carrots or potatoes for extra heartiness.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons butter, 2 ribs celery, ½ onion, 3 cloves garlic, 1 pound dried split peas, 1 pound cooked ham, 1 bay leaf, 1 quart chicken stock, 2 ½ cups water, and salt and black pepper.
- Dice celery, onion, and ham; slice garlic; rinse split peas to remove debris.
Tip: Rinse split peas thoroughly to remove any dust or starch.
Step 2: Sauté the Vegetables
- Melt 2 tablespoons butter in a large soup pot over medium-low heat.
- Add 2 diced celery ribs, ½ diced onion, and 3 sliced garlic cloves.
- Cook, stirring, until onions are translucent but not browned, 5-8 minutes.
Tip: Keep heat low to avoid browning the vegetables for a cleaner flavor.
Step 3: Add Main Ingredients
- Stir in 1 pound rinsed split peas, 1 pound diced cooked ham, and 1 bay leaf.
- Pour in 1 quart chicken stock and 2 ½ cups water.
- Stir to combine and bring to a simmer.
Tip: Stir well to ensure split peas don’t stick to the pot bottom.
Step 4: Simmer the Soup
- Simmer the soup, uncovered, until the peas are tender and the soup has thickened, about 1 hour 15 minutes.
- Stir occasionally to prevent sticking and ensure even cooking.
Tip: If the soup thickens too much, add a splash of water or stock to adjust consistency.
Step 5: Season and Serve
- Remove the bay leaf.
- Season with salt and black pepper to taste.
- Serve hot in bowls, ensuring each serving has a mix of ham, peas, and broth.
Tip: Taste before adding salt, as ham and stock can be salty.
FAQs
1. Why is my soup too thick?
Thick soup can result from overcooking or evaporation. Add water or stock to reach desired consistency.
2. Can I use a ham hock instead?
Yes, simmer a ham hock with the soup for 1.5-2 hours, then remove, shred meat, and add back.
3. Is this recipe gluten-free?
Yes, if you use gluten-free chicken stock; all other ingredients are naturally gluten-free.
4. Why are my peas still hard?
Hard peas may need more cooking time or could be old. Simmer longer (up to 30 extra minutes) and use fresh peas.
5. Can I make this ahead?
Yes! Cook the soup a day ahead for deeper flavors, or freeze for later use.
6. Can I use fresh peas?
No, fresh peas won’t break down like dried split peas; stick with dried for the classic texture.
7. What are the health benefits of this dish?
Split peas provide fiber and protein, ham adds protein, and vegetables offer vitamins, but watch salt content—enjoy with a light side.