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Hearty Split Pea Soup with Smoky Ham and Bacon

clock-icon90 minutes
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Pixicook editorial team

A comforting and hearty split pea soup infused with smoky ham and bacon, perfect for a cozy meal.

Ingredients for Hearty Split Pea Soup with Smoky Ham and Bacon

units in
USchevron
serves
8 peoplechevron

Unsalted Butter

tablespoons

Large Onion, chopped-fine

each

Salt

to taste

Black Pepper

to taste

Garlic Clove, minced

each

Water

cups

Ham Steak, rind-removed-cut-into-quarters

0 lb

Split Peas, picked-over-and-rinsed

0 lb

Carrots, peeled-and-cut-into-0.5-inch-pieces

each

Celery Rib, cut-into-0.5-inch-pieces

each

Butter Croutons

to taste

How to Make Hearty Split Pea Soup with Smoky Ham and Bacon

1. Melt Butter and Cook Onion

In a Dutch oven over medium-high heat, melt the butter. Add the finely chopped onion and a generous half teaspoon of salt. Stir frequently for 3 to 4 minutes until the onion is softened, allowing it to release its natural sweetness and improve the flavor of the soup.

2. Add Garlic

Add the minced garlic and cook for about 30 seconds, just until it becomes fragrant. This brief cooking time ensures the garlic doesn’t burn and turns bitter.

3. Add Water, Ham, Bacon, Split Peas, Thyme, and Bay Leaves

Pour in the water, then add the ham steak (cut into quarters), thick-cut bacon, rinsed split peas, fresh thyme sprigs, and bay leaves. Bring the mixture to a simmer, stirring occasionally to prevent the peas from sticking to the bottom. Once simmering, cover the pot, reduce the heat, and let it all cook together for 45 minutes.

4. Add Carrots and Celery

After 45 minutes, remove the ham steak pieces and set them aside covered to keep warm. Stir in the peeled and chopped carrots and celery, and continue simmering the soup for another 30 minutes.

5. Shred Ham Steak

While the vegetables cook, let the ham steak cool slightly, then shred it using two forks.

6. Remove Thyme, Bay Leaves, and Bacon

Once the vegetables are tender, remove and discard the thyme sprigs, bay leaves, and bacon slices from the soup.

7. Add Shredded Ham

Stir the shredded ham back into the pot and bring the soup back to a simmer.

8. Season and Serve

Season the soup with salt and pepper to taste, ensuring the flavors are balanced. Ladle the soup into bowls and top with Butter Croutons if desired.

Pitfalls and tips

Quality of Ingredients

Opt for a thick-cut, artisanal bacon and a naturally smoked ham hock or ham bone from a local butcher or charcuterie for the best flavor.

Liquid Choices

Use homemade or high-quality low-sodium chicken or vegetable stock to add richness and control seasoning.

Fresh Herbs and Acidity

Finish with fresh herbs and a squeeze of lemon juice or vinegar to brighten flavors and cut richness.

Sautéing for Depth

Develop a rich fond when sautéing the mirepoix to create a deep, complex flavor profile.

Simmering

Cook the soup low and slow for even cooking and a harmonious melding of flavors.

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