Old Fashioned Split Pea Soup - Perfect for Chilly Days
This is a soup that runs deep in my family. My mother and grandmother made it often, and now, I make it too. There's something about the simplicity of this soup, paired with the rich flavors from the ham, that makes it the ultimate comfort food. On those cold, chilly days, nothing feels better than a warm bowl of split pea soup. When the flavors are balanced just right, it’s hard to find anyone who won’t love it. This recipe is a nod to the past, bringing back memories of family gatherings and cozy meals around the table. It’s hearty, nourishing, and, with the right ingredients, deliciously satisfying.
Did You Know?
Split pea soup is packed with nutrients, including fiber, protein, and vitamins A and C. Split peas are also a good source of plant-based protein. Fun fact: Split pea soup has been a staple in many cultures for centuries, often associated with peasant food because of its simple and inexpensive ingredients!
Yield: 4 servings
Ingredients:
2 cups dried split peas, rinsed
1 ham bone or ham hock
3 carrots, diced
3 celery stalks, diced
1 large onion, chopped
2 medium potatoes, diced
8 cups water or broth
2 cloves garlic, minced
1 bay leaf
Salt and pepper to taste
Instructions:
Prepare the Ingredients:
Rinse the split peas thoroughly under cold water. In a large pot, combine the split peas, ham bone or ham hock, carrots, celery, onion, potatoes, garlic, and bay leaf.
Personal Tip: If you prefer a milder garlic flavor, reduce the garlic to 1 clove or sauté it for a shorter time.
Cook the Soup:
Add the water or broth to the pot. Bring to a boil, then reduce the heat and simmer, covered, until the peas and potatoes are tender and the soup is thickened, about 1.5 to 2 hours. Stir occasionally.
Personal Tip: Stir occasionally to prevent the peas from sticking to the bottom of the pot and ensure even cooking.
Remove the Ham Bone:
Remove the ham bone or hock from the soup. If there's meat on the bone, shred it and return it to the pot.
Personal Tip: For extra flavor, let the ham bone simmer in the soup for as long as possible before removing it.
Season and Serve:
Season the soup with salt and pepper to taste. Remove the bay leaf. Ladle the soup into bowls and serve hot.
Personal Tip: If you like your soup extra creamy, use an immersion blender to puree part of the soup.
Nutritional Information (Per Serving):
Calories: 350 | Protein: 22g | Carbohydrates: 50g | Fiber: 18g | Net Carbohydrates: 32g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 900mg | Sugars: 8g | Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Using Ham Bone Alternatives: If you don't have a ham bone or ham hock, you can use diced ham or smoked sausage to add flavor to the soup.
- Vegetarian Option: For a vegetarian version, omit the ham bone and use vegetable broth. Add extra vegetables like spinach or kale for added flavor and nutrition.
- Soaking Peas: Although not necessary, soaking the split peas overnight can reduce cooking time and improve digestibility.
- Thickening the Soup: For a thicker soup, use a potato masher to mash some of the peas and potatoes in the pot.
- Freezing Soup: This soup freezes well. Portion out leftovers into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Using a Slow Cooker: To make this soup in a slow cooker, combine all ingredients and cook on low for 8-10 hours or on high for 4-6 hours.
- Flavor Enhancements: Add a teaspoon of thyme or rosemary for additional flavor. A splash of vinegar or lemon juice at the end of cooking can brighten the flavors.
- Serving Suggestions: Serve with crusty bread or a simple green salad for a complete meal. A dollop of sour cream or plain yogurt on top can add a creamy texture.
- Reducing Sodium: If using store-bought broth, opt for low-sodium versions to control the salt content. Adjust seasoning with salt and pepper at the end of cooking.
- Cost-Saving Tips: Buy split peas and vegetables in bulk when on sale. Using store-brand products can also help reduce costs without compromising quality.
Let’s Learn About Ham Hock & Ham Bone
A ham hock or ham bone is the key to bringing that rich, smoky flavor to split pea soup. But what exactly are they? A ham hock is the lower part of the pig’s leg, located just above the foot. It’s a tougher cut, often smoked, and works best when simmered for long periods, releasing flavor into soups and stews. A ham bone refers to the bone left over from a cooked ham, often with bits of meat still attached. Both are excellent for adding depth to soups.
When buying a ham hock or ham bone, your best bet is to go to a butcher. They often have freshly smoked hocks or leftover ham bones, and you can be sure of the quality. Look for hocks that have a good amount of meat still attached and bones that are meaty enough to shred once they’ve simmered. If you’re shopping at a grocery store, be cautious of any pre-packaged hocks with excessive preservatives or additives. The fresher, the better!
Pro Tip: If you don’t have a ham bone or hock, you can substitute with diced ham. Just keep in mind that the bone itself brings a unique flavor that’s hard to replace!
Let’s Learn About Split Peas
Split peas come in two main varieties: green and yellow. Both types are harvested from peas that are dried, with their outer skins removed, causing them to split naturally. Green split peas tend to have a slightly sweeter flavor, while yellow split peas are milder. Split peas are an excellent source of fiber and protein, making them a popular choice for hearty soups and stews. When shopping for split peas, look for bags that are free from excessive dust or debris, and avoid any with visible moisture or mold. Split peas are also highly affordable and can be stored for a long time, making them a staple in kitchens worldwide. They cook down to a creamy texture, perfect for thick soups like this one!