Split Pea Soup

This Split Pea Soup recipe, handed down from my mother, is a hearty and nutritious dish perfect for any meal. With tender split peas, flavorful ham, and a medley of vegetables, it promises both comfort and satisfaction. The aromatic blend of thyme, bay leaves, and fresh herbs enriches the broth, making this soup a beloved favorite for lunch or dinner.

Preparation Time:

• Preparation: 20 minutes
• Cooking: 2 hours
• Total Time: 2 hours 20 minutes

Ingredients:

For the Soup:

• 1 1/2 cups yellow dry split peas, rinsed and picked over (11-12 oz)
• 2 sprigs of fresh thyme, or 1/4 tsp dried thyme leaves
• 2 bay leaves
• 5 medium Yukon or red potatoes, peeled and diced
• 2 medium carrots, peeled and sliced into half rings
• 2 Tbsp olive oil, divided
• 2 cups diced ham or ham hock (10 oz)
• 1 medium onion, chopped
• 2 celery stalks, finely chopped
• 4 cups chicken stock
• 8 cups water
• 1 1/2 tsp fine sea salt, divided, added to taste
• 1/4 tsp freshly ground black pepper
• 3 garlic cloves, minced
• 2 Tbsp fresh dill or parsley, finely chopped

Directions:

1. Prepare the Ham:
   • Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat.
   • Add 1 Tbsp olive oil and sauté the diced ham (or ham hock) until golden brown. Remove the ham to a separate plate.
2. Sauté the Vegetables:
   • Add the remaining 1 Tbsp olive oil to the pot.
   • Sauté the chopped onion and celery until softened, about 5 minutes.
3. Add Liquids and Peas:
   • Pour in the chicken stock, water, and drained split peas.
   • Return the sautéed ham to the pot.
   • Bring to a boil and skim off any foam that rises to the top.
4. Simmer the Soup:
   • Add the thyme, bay leaves, and 1/2 tsp salt.
   • Reduce the heat to a simmer, partially cover, and cook for 1 hour 30 minutes or until the peas are almost dissolved.
   • If using a ham hock, remove the bone, shred the meat, and return it to the pot.
5. Add Remaining Vegetables:
   • Stir in the diced potatoes and sliced carrots.
   • Continue to simmer for another 20 minutes or until the vegetables are fork-tender.
6. Season and Finish:
   • Season the soup with the remaining salt and black pepper to taste.
   • Remove and discard the bay leaves and thyme stems.
   • Stir in the minced garlic and fresh dill or parsley, then immediately turn off the heat.
7. Serve:
   • Serve the soup hot, garnished with crispy bacon and additional fresh herbs if desired.
   • Enjoy this comforting and flavorful Split Pea Soup!

Serving Suggestions:

• Pair with crusty bread or a side salad for a complete meal.
• Perfect for freezing in batches for future quick meals.

Cooking Tips:

• Adjust the seasoning as per your taste preference.
• For a thicker consistency, blend a portion of the soup before adding the final vegetables.

Nutritional Benefits:

• Rich in fiber from split peas and vegetables.
• Provides protein from ham and essential vitamins from fresh herbs.

Dietary Information:

• Contains meat (ham), suitable for omnivorous diets.
• Can be adapted for gluten-free diets if using gluten-free stock.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Why You’ll Love This Recipe:

• It’s a comforting and wholesome soup that’s easy to make.
• The blend of flavors and textures creates a satisfying meal for any occasion.
• Perfect for using up leftover ham and enjoying the hearty goodness of split peas.

Conclusion:

This Split Pea Soup recipe is a classic that brings warmth and nourishment to the table. Whether you’re cooking for family dinner or meal prepping for the week ahead, this soup will always deliver on flavor and comfort. Enjoy each spoonful of this delicious homemade creation!