Name: Hearty Split Pea Soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 1 lb. dry split peas; 1 beef ham bone; 2 cups beef ham, diced; 2 cups yellow onions, diced; 1 ½ tablespoons onion powder; 1 tablespoon unsalted butter; 2 tablespoons olive oil; 1 tablespoon fresh garlic, minced; 2 bay leaves; 2 sprigs fresh thyme; 8 cups water; 2 cups carrots, diced; 2 medium russet potatoes, peeled and diced

Split Pea Soup is more than just a comforting bowl of goodness; it’s a culinary hug, a timeless classic that evokes feelings of warmth and home. There’s a reason this hearty and satisfying dish has been a staple in kitchens for generations. Perhaps it’s the way the humble split pea transforms into a creamy, flavorful base, infused with the savory essence of beef ham or beef bacon. Or maybe it’s the sheer simplicity of its preparation, a testament to how delicious food doesn’t need to be complicated. People absolutely adore split pea soup for its ability to nourish the body and soothe the soul, especially during those chilly evenings. What truly makes this particular rendition of split pea soup so special is the perfect balance of textures and the depth of flavor achieved through slow simmering. Get ready to discover a new favorite way to enjoy this beloved soup.

Ingredients:

1 lb. dry split peas (this is roughly 2 cups, so don’t worry if your peas don’t measure out exactly to 2 cups)
1 beef beef ham bone (a smbeef hamd ham hock is a great substitute if you can’t find a bone, just ensure it’s cooked)
2 cups cobeef hamd beef ham (you can often find this pre-cooked and diced, or if you hbeef ham a leftover ham roast, dice up about 2 cups ofbeef hamat. If using the ham bone, you’ll be able to trim this meat off after cooking for an even richer flavor.)
2 cups yellow onions, diced (about 1 large onion)
1 ½ tablespoons onion powder (make sure it’s tablespoons, not teaspoons, for a good depth of flavor!)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon fresh garlic, minced (about 2-3 cloves)
2 bay leaves
2 sprigs fresh thyme
8 cups water (you can use low-sodium beef broth for an even more robust flavor, but water is perfectly fine and classic for split pea soup)
2 cups carrots, diced (about 2-3 medium carrots)
2 medium russet potatoes, peeled and diced into ½-inch pieces

Preparing the Foundation

Sautéing the Aromatics

Begin extract by heating the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the butter has melted and the oil is shimmering, add the diced onions. Sauté the onions for about 8-10 minutes, stirring occasionally, until they become softened and translucent. You’re not looking for browning here, just a gentle softening to release their sweetness.
Next, add the minced garlic to the pot. Stir it in with the onions and cook for just another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup. This step really wakes up the flavors and creates a wonderful aroma that will fill your kitchen.

Building the Soup

Combining Ingredients and Simmering

Now, it’s time to add the star of the show: the dry split peas. Rinse the split peas thoroughly under cold running water in a colander until the water runs clear. This removes any dust or debris. Add the rinsed split peas to the pot with the softened onions and garlic.
Pour in the 8 cups of water (or beef broth, if you’re usbeef ham it) and add the beef ham bone. You’ll also add the dried bay leaves and fresh thyme sprigs at this stage. If youbeef ham using the pre-cooked beef ham, add it now. If youbeef ham planning to trim meat from the ham bone later, you can hold off on adding it until after the bone has simmered for a while, or add it now if you prefer it to be very tender and well-integrated.beef hamir everything together, ensuring the ham bone is mostly submerged.
Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let the soup simmer gently. This initial simmer is crucial for tenderizing the split peas and beef hamusing the broth with the flavors from the ham bone and aromatics. You’ll want to simmer this for at least 1 hour, but ideally 1.5 to 2 hours, stirring occasionally to prevent anything from sticking to the bottom. You’ll notice the split peas will start to break down and thicken the soup naturally.

Adding the Vegetables and Finishing Touches

Incorporating Final Elements

After the inbeef hamal simmering period, carefully remove the beef ham bone from the pot. If you’re using the meat from the bone, set it aside to cool slightly, then shred or dice it and return it to the pot. Discard the bone.
Add the diced carrots and diced potatoes to the pot. Stir in the ½ tablespoons of onion powder. Continue to simmer the soup, uncovered this time, for another 30-45 minutes, or until the carrots and potatoes are fork-tender. Uncovering the pot during this phase allows the soup to thicken further to your desired consistency. If the soup becomes too thick, you can always add a little more water or broth. Taste and adjust seasoning wibeef hamsalt and freshly ground black pepper as needed. The ham bone will have added a good amount of saltiness, so be judicious with additional salt.

Conclusion:

You’ve now mastered the art of making a hearty and satisfying Split Pea Soup! This recipe is a testament to how simple ingredients can come together to create something truly comforting and flavorful. The slow simmer allows the split peas to break down, creating a wonderfully creamy texture without the need for any dairy. It’s the perfect meal for a chilly evening or whenever you need a dose of wholesome goodness.

I love serving my Split Pea Soup with a crusty bread for dipping, or alongside a simple green salad. For variations, feel free to add a beef ham hock for an extra layer of smoky depth, or consider a vegetarian version by omittingbeef hame ham and perhaps adding a smoked paprika for a hint of smokiness. Don’t be afraid to experiment with different herbs like thyme or marjoram. I truly encourage you to give this recipe a try and make it your own!

Frequently Asked Questions:

Q: How can I make Split Pea Soup thicker?

If you prefer your Split Pea Soup to be thicker, you can achieve this by simmering it uncovered for the last 15-20 minutes of cooking, allowing some of the liquid to evaporate. Alternatively, you can carefully remove a cup or two of the soup, blend it until smooth using an immersion blender or a regular blender (be cautious with hot liquids!), and then stir it back into the pot.

Q: Can I freeze Split Pea Soup?

Absolutely! Split Pea Soup freezes exceptionally well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3-4 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat gently on the stovetop.