Split Pea Soup, a culinary hug in a bowl, is more than just a meal; it's a comforting tradition passed down through generations. Have you ever craved a dish that warms you from the inside out, a hearty and flavorful concoction that feels like a cozy blanket on a chilly day? Then look no further! This recipe for Split Pea Soup is guaranteed to become a new family favorite.
The history of split pea soup stretches back centuries, with variations found in numerous cultures. Some believe it originated in ancient Greece and Rome, where peas were a staple food. Over time, it evolved into the hearty, nourishing soup we know and love today. Its simple ingredients and ease of preparation made it a popular choice for both humble households and royal kitchens.
What makes split pea soup so irresistible? It's the perfect marriage of creamy texture and savory flavor. The split peas break down beautifully during cooking, creating a naturally thick and velvety base. The addition of ham or bacon adds a smoky depth, while vegetables like carrots, celery, and onions contribute sweetness and complexity. It's a complete meal in itself, packed with protein, fiber, and essential nutrients. Plus, it's incredibly convenient to make – a slow simmer on the stovetop or a quick pressure cook, and you're ready to enjoy a bowl of pure comfort.
Ingredients:
- 1 pound dried split peas, rinsed
- 8 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock (optional, for added flavor)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- Salt to taste
- 2 tablespoons olive oil
- Optional garnishes: croutons, fresh parsley, a swirl of cream or yogurt
Sautéing the Vegetables:
1. First, let's get our vegetables ready. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. This is where the flavor foundation of our soup begins!
2. Add the chopped onion, carrots, and celery to the pot. Sauté them for about 5-7 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften. Don't rush this step; allowing the vegetables to sweat and release their natural sugars will enhance the overall flavor of the soup.
3. Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic sautéing is one of my favorite kitchen smells!
Building the Soup:
4. Now, it's time to add the split peas. Pour the rinsed split peas into the pot with the sautéed vegetables. Give everything a good stir to combine.
5. Pour in the chicken broth (or vegetable broth). Make sure the split peas are fully submerged in the liquid. If needed, add a little more broth or water to cover them.
6. If you're using a ham hock, nestle it down into the soup. The ham hock will add a wonderful smoky flavor to the soup as it simmers. If you're not using a ham hock, don't worry; the soup will still be delicious!
7. Add the dried thyme, dried marjoram, black pepper, and bay leaf to the pot. These herbs will infuse the soup with a warm, earthy flavor. I love the combination of thyme and marjoram in split pea soup.
8. Bring the soup to a boil over medium-high heat. Once it's boiling, reduce the heat to low, cover the pot, and let the soup simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the more the split peas will break down and the flavors will meld together. Stir the soup occasionally to prevent the split peas from sticking to the bottom of the pot.
Checking and Adjusting:
9. After an hour, check the consistency of the soup. The split peas should be very soft and starting to break down. If the soup is too thick, add a little more broth or water to thin it out. If it's too thin, continue simmering it uncovered to allow some of the liquid to evaporate.
10. If you used a ham hock, remove it from the pot. Let it cool slightly, then shred the meat from the bone. Discard the bone and any skin or fat. Return the shredded ham to the soup. This adds a wonderful meaty texture and flavor.
11. Remove the bay leaf from the soup. It has done its job of infusing flavor, and we don't want anyone to accidentally eat it!
12. Taste the soup and season with salt to taste. Remember that the ham hock (if used) will add some saltiness, so start with a small amount of salt and add more as needed. I usually find that split pea soup needs a good amount of salt to bring out its flavors.
Pureeing (Optional):
13. If you prefer a smoother soup, you can use an immersion blender to partially or fully puree the soup. Be careful when using an immersion blender in a hot liquid, as it can splash. Alternatively, you can carefully transfer the soup in batches to a regular blender and puree until smooth. If using a regular blender, be sure to vent the lid to allow steam to escape.
14. If you pureed the soup, taste it again and adjust the seasoning as needed. Pureeing can sometimes mute the flavors, so you may need to add a little more salt, pepper, or herbs.
Serving and Garnishing:
15. Ladle the split pea soup into bowls. Garnish with your favorite toppings. Some popular options include croutons, a swirl of cream or yogurt, and fresh parsley. I personally love a dollop of plain Greek yogurt on top!
16. Serve the soup hot and enjoy! Split pea soup is a hearty and comforting meal that's perfect for a cold day. It's also a great make-ahead dish, as the flavors tend to improve over time. You can store leftover soup in the refrigerator for up to 3-4 days.
Tips for the Best Split Pea Soup:
- Rinse the split peas thoroughly: This helps to remove any debris and excess starch, which can make the soup gummy.
- Don't skip the sautéing step: Sautéing the vegetables is crucial for developing the flavor base of the soup.
- Use good quality broth: The broth is the liquid foundation of the soup, so using a good quality broth will make a big difference in the overall flavor.
- Simmer the soup long enough: Simmering the soup for at least an hour allows the split peas to break down and the flavors to meld together.
- Taste and adjust the seasoning: Don't be afraid to add salt, pepper, or other seasonings to taste.
- Consider adding other vegetables: You can add other vegetables to the soup, such as potatoes, turnips, or parsnips.
- Make it vegetarian: To make the soup vegetarian, simply omit the ham hock and use vegetable broth instead of chicken broth.
- Freeze for later: Split pea soup freezes well, so you can make a big batch and freeze it in individual portions for easy meals.
Variations:
- Spicy Split Pea Soup: Add a pinch of red pepper flakes or a chopped jalapeño pepper to the soup for a spicy kick.
- Curried Split Pea Soup: Add a teaspoon of curry powder to the soup for a warm, aromatic flavor.
- Smoked Paprika Split Pea Soup: Add a teaspoon of smoked paprika to the soup for a smoky flavor.
- Lemon Split Pea Soup: Add a squeeze of lemon juice to the soup just before serving for a bright, tangy flavor.
Enjoy your homemade split pea soup! I hope you find this recipe helpful and that it becomes a family favorite.
Conclusion:
And there you have it! This isn't just any soup; it's a hearty, flavorful, and incredibly satisfying bowl of comfort. I truly believe this split pea soup recipe is a must-try for anyone looking for a delicious and nutritious meal, especially on a chilly day. The smoky ham hock infuses every spoonful with a depth of flavor that's simply irresistible, and the tender peas melt in your mouth. It's a classic for a reason, and I've tweaked it just enough to make it even better. But why is this recipe so special? It's more than just the taste. It's the ease of preparation. It's the fact that it's packed with protein and fiber, making it a healthy and filling option. It's the way the aroma fills your kitchen, creating a warm and inviting atmosphere. It's the perfect way to use up leftover ham after a holiday feast. And honestly, it's just plain delicious! Now, let's talk about serving suggestions and variations. While this soup is fantastic on its own, a few additions can elevate it even further. A dollop of sour cream or plain Greek yogurt adds a creamy tang that complements the smoky flavor beautifully. A sprinkle of fresh parsley or chives brightens it up and adds a pop of color. And for a little extra heat, a dash of hot sauce or a pinch of red pepper flakes will do the trick. If you're feeling adventurous, you can experiment with different variations. Try adding diced carrots, celery, or potatoes for extra vegetables. Swap the ham hock for smoked turkey legs for a lighter flavor. Or, for a vegetarian version, omit the meat altogether and use vegetable broth instead of chicken broth. You can even add a smoked paprika to mimic the smoky flavor. A swirl of pesto is also a great addition. The possibilities are endless! Serving Suggestions:- Serve with crusty bread for dipping.
- Top with a dollop of sour cream or Greek yogurt.
- Garnish with fresh parsley or chives.
- Add a dash of hot sauce or red pepper flakes for heat.
- Pair with a grilled cheese sandwich for a classic comfort meal.
- Add diced carrots, celery, or potatoes.
- Use smoked turkey legs instead of ham hock.
- Make it vegetarian by omitting the meat and using vegetable broth.
- Add smoked paprika for a smoky flavor.
- Swirl in pesto for added flavor.
Split Pea Soup: The Ultimate Guide to a Delicious and Healthy Meal
A hearty and comforting soup made with split peas, vegetables, and optional ham or bacon. Perfect for a chilly day!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 8 cups vegetable broth
- 1 pound dried split peas, rinsed
- 1 bay leaf
- Salt and pepper to taste
- Optional toppings: croutons, fresh parsley, a swirl of yogurt
Instructions
- Rinse the split peas.
- In a large pot or Dutch oven, combine the split peas, water, ham hock (if using), carrots, celery, onion, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, or until the split peas are tender and the soup has thickened. Stir occasionally to prevent sticking.
- Remove the ham hock from the pot. Let it cool slightly, then shred the meat and return it to the soup. Discard the bone and skin. (If not using a ham hock, you can add diced ham or smoked sausage at this point.)
- Taste and adjust seasonings as needed. Remove the bay leaf before serving.
- Serve hot with crusty bread.
Notes
- For a thicker soup, use less broth.
- If you don't have a ham hock, you can use 1/2 pound of diced ham or bacon.
- Split peas don't need to be soaked before cooking.
- Adjust seasonings to your liking.