90 minutes
A comforting and hearty split pea soup with savory chunks of ham and vegetables, perfect for a cold day.
tablespoons
Large Onion, finely chopped
cups
teaspoons
Garlic Clove, minced
teaspoons
cups
Ham Steak, skin removed, quartered
0 lb
0 oz
Green Split Peas, sorted and rinsed
0 lb
sprigs
each
Medium carrots, peeled, cut into 1/2-inch pieces
cups
Celery Rib, cut into 1/2-inch pieces
cups
to taste
1. Cooking the Base
Melt butter in a large Dutch oven over medium-high heat until foaming begins to subside. Stir in the chopped onion and 1/2 teaspoon salt; cook until onions are soft, about 3-4 minutes. Add minced garlic and sauté until fragrant, roughly 30 seconds.
2. Simmering the Soup
Pour in water and add the ham steak, bacon, split peas, thyme, and bay leaves. Turn the heat to high, bringing the mixture to a simmer, stirring often to prevent sticking. Once simmering, reduce heat to low. Cover and let it gently simmer until peas are tender but intact, approximately 45 minutes.
3. Vegetables and Final Touches
Take out the ham steak; cover to keep moist and set aside. Add carrots and celery into the soup. Cover and continue simmering until the vegetables are soft and peas have mostly broken down, about 30 more minutes.
4. Shredding Ham
When the ham is cool enough to handle, shred it into bite-sized pieces using two forks.
5. Finishing the Soup
Discard thyme, bay leaves, and bacon. Stir shredded ham back into the soup and bring it back to a simmer. Season with additional salt and ground black pepper to taste and serve.
Replace ham with seafood, use fish stock, and add corn and potatoes for a New England-style chowder.
Use smoked paprika, vegetable broth, and additional vegetables such as potatoes or squash.
Keep the ham, replace split peas with diced potatoes, add cream and cheddar for richness.
Swap split peas for lentils, use cumin and coriander, add diced tomatoes, and finish with yogurt.
Replace split peas with chickpeas, add Moroccan spices and dried apricots, and serve over couscous.
Use the best quality smoked ham you can find, such as a ham hock or bone-in ham, to impart deep, smoky flavor to the broth.
Gently sauté onions, carrots, and celery until softened and caramelized, building a flavor foundation for the soup.
If possible, make the soup a day in advance to allow flavors to meld and intensify, then gently reheat before serving.
Toast dried spices like cumin, coriander, or thyme in the pot to release their essential oils and enhance the soup's flavor profile.
Add fresh herbs like parsley or thyme at the end and consider garnishes such as croutons or crème fraîche for added complexity.
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