Hearty Split Pea Soup with Smoky Ham and Vegetables
Equipment
- Large heavy-bottomed pot or Dutch oven This is essential for even heat distribution and slow simmering. A 6-quart size works perfectly.
- Wooden spoon or silicone spatula Great for stirring the soup without damaging your cookware.
- Ladle For easy serving.
- Blender or immersion blender (optional) If you prefer a smoother consistency.
Ingredients
- 1 lb dried green split peas rinsed and sorted
- 1 meaty smoked ham hock or 1 ½ cups diced cooked ham
- 1 medium yellow onion diced
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper adjust to taste
- 8 cups low-sodium chicken broth or vegetable broth for a lighter base
- Salt to taste depending on the saltiness of your ham
Optional for added flavor
- A dash of smoked paprika
- 1 tablespoon apple cider vinegar or lemon juice to brighten the final flavor
Instructions
Sauté the base
- In your pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the vegetables are soft and fragrant. Add the garlic and cook for another minute until just golden.
Add the ham and peas
- Nestle the smoked ham hock (or diced ham) into the vegetables. Pour in the rinsed green split peas and stir everything together.
Season and pour in the broth
- Add the bay leaf, thyme, black pepper, and chicken broth. Give it a stir and bring to a boil.
Simmer low and slow
- Reduce the heat to low and cover the pot partially. Let the soup simmer gently for about 1 to 1.5 hours, stirring occasionally to prevent sticking. The peas will slowly dissolve and thicken the soup. If you’re using a hambone, the meat will fall off—just remove the bone, shred the meat, and return it to the pot.
Final touches
- Taste and adjust seasoning. If desired, add a splash of apple cider vinegar or lemon juice to cut through the richness. For a smoother texture, blend part of the soup with an immersion blender.
Serve
- Ladle into bowls and serve piping hot with crusty bread, crackers, or a side salad.