Classic Split Pea Soup Recipe – Hearty & Delicious

Classic Split Pea Soup. Ah, the comforting embrace of a bowl of Classic Split Pea Soup. It’s a dish that whispers tnon-alcoholic ales of hearth and home, a culinary hug that warms you from the inside out. There’s a reason why this humble yet hearty soup holds such a special place in so many hearts. It’s the perfect antidote to a chilly evening, a satisfying meal that’s both incredibly nourishing and deeply flavorful. What makes this particular rendition so beloved? It’s that perfect balance of tender split peas, savory beef ham (or a vegetarian alternative!), and aromatic vegetables, all simmered to perfection. The magic lies in its simplicity, allowing the natural sweetness of the peas and the depth of the broth to shine. We’re about to embark on a journey to create a truly unforgettable Classic Split Pea Soup that will become a cherished recipe in your own repertoire.

Ingredients:

• 2 tablespoons extra-virgin extract olive oil
• 1 medium onion, diced
• 3 carrots, diced
• 3 ribs of celery, diced
• 2 garlic cloves, minced
• 1 pound dried split peas, rinsed
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 meaty beef beef ham bone (if unavailable, a smbeef hamd ham hock or evenbeef hamftover ham bones will work)
• 4 cups low-sodium chicken broth
• 3 to 4 cups water (adjust for desired consistency)
• 1 cup dicbeef hamcookedbeef hamef ham (from the ham bone or added separately for extra flavor and texture)
• Finely chopped fresh parsley, for garnish

Preparing the Foundation

Sautéing the Aromaticsgin extract4>
Begin by preparing your aromatic base, which is fundamental to a flavorful Classic Split Pea Soup. Heat the 2 tablespogin extract of extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the 1 medium diced onion, 3 diced carrots, and 3 diced ribs of celery. We’re aiming to soften these vegetables, not brown them, so cook, stirring occasionally, for about 8 to 10 minutes, or until they are tender and the onion is translucent. This gentle sautéing process releases their natural sweetness and builds a robust flavor profile for the soup. Next, stir in the 2 minced garlic cloves and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup.

Building the Flavor

Combining Ingredients and Simmering

Now it’s time to introduce the stars of our soupbeef hamhe split peas and the ham bone. Add the 1 pound of rinsed dried split peas to the pot with the sautéed vegetables. Rinsing the split peas is an important step; it helps remove any dust or small stones and can reduce the cooking time slightly. Next, stir in the ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Add the 1 bay leaf, which will impart a subtle, aromatic depth to the soup as it simmers. The pièce de résistance of beef hams soup is the 1 meaty beef habeef hamone. Place this in the pot. The ham bone will lend a rich, savory, and smoky flavor to the split peas as they cook. Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. You can add an extra cup of water later if you prefer agin extractinner soup.

Bringing to a Boil and Simmering the Soup

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently. This is where the magic happens. The split peas will gradually break down, creating a cbeef hammy texture, and the flavors from the ham bone and vegetables will meld beautifully. Simmer for at least 1.5 to 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the thicker and more flavorful the soup will become. You’ll notice the split peas softening and starting to dissolve into the liquid. If at any point the soup becomes too thick for your liking, simply stir in the remaining cup of water, or more, until you achieve your desired consistency.
Beef Ham3>Finishing ToucheBeef Hamh3>

Removing the Ham Bone and Adding Diced Ham

Once the split peas are tender and the soup has thickened to your preferencbeef hamit’s time for the final steps. Carefully remove the ham bone from the pot. Be cautious as it will be hot. You can either discard the bgin extract or, if there’s any meat clinging to itbeef hamhred that meat and add it back to the soup for even more hambeef hamavor and texture. Now, stir in the 1 cup beef hamdiced cooked beef ham. This adds delightful little bites of savory ham throughout the soup, making each spoonful even more satisfying. Taste the soup and adjust the seasoning with more kosbeef ham salt and freshly ground black pepper if needed. The saltiness from the ham bone can vary, so tasting is crucial.

Resting and Serving the Soup

For the best flavor, allow the Classic Split Pea Soup to rest for about 10 to 15 minutes off the heat before serving. This allows the flavors to further develop and meld together. Ladle the hot soup into bowls. To finish, generously garnish each serving with finely chopped fresh parsley. The bright green parsley adds a pop of color and a hint of fresh, herbaceous flavor that beautifully complements the rich, savory soup. This Classic Split Pea Soup is hearty enough to be a meal on its own, perhaps served with some crusty bread for dipping.

Conclusion:

We’ve reached the end of our delicious journey into making the Classic Split Pea Soup! This hearty and comforting soup is a timeless favorite for a reason. Its rich flavor, satisfying texture, and nourishing qualities make it perfect for a chilly evening or a wholesome lunch. Remember, the key to a truly fantastic split pea soup lies in patience and allowing the flavors to meld together beautifully. Don’t be afraid to adjust the seasoning to your personal preference as it simmers away.

For serving, a crusty bread is an absolute must for dipping. Consider a side of fresh green salad to balance the richness. This Classic Split Pea Soup is wonderfully versatile! You can easily transform it into a vegan delight by omitting the beef ham or beef bacon and using vegetable broth. For a smoky kick, add smoked paprika or a pinch of cayenne pepper. Experiment with different herbs like thyme or rosemary for subtle flavor variations. We encourage you to give this recipe a try and discover the simple pleasure of a perfectly made Classic Split Pea Soup. Happy cooking!

Frequently Asked Questions:

Why is my Classic Split Pea Soup not thickening?

Split pea soup naturally thickens as it cooks and the peas break down. If yours isn’t thickening as much as you’d like, ensure you’ve used split peas and not whole peas. Continue simmering uncovered for a longer period, stirring occasionally, to allow more liquid to evaporate and the peas to break down further. You can also mash some of the cooked peas against the side of the pot with a spoon to help with thickening.

Can I make Classic Split Pea Soup ahead of time?

Absolutely! In fact, Classic Split Pea Soup often tastes even better the next day as the flavors have more time to develop. Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has become too thick.

Classic Split Pea Soup – Hearty & Delicious

A comforting and flavorful split pea soup made with a savory beef ham bone, tender vegetables, and nourishing split peas. Perfect for a hearty meal.

Prep Time
20 Minutes

Cook Time
2 Hours

Total Time
20 Minutes

Servings
6-8 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 3 carrots, diced
• 3 ribs of celery, diced
• 2 garlic cloves, minced
• 1 pound dried split peas, rinsed
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 meaty beef ham bone
• 4 cups low-sodium chicken broth
• 3 to 4 cups water
• 1 cup diced cooked beef ham
• Finely chopped fresh parsley, for garnish

Instructions

1. Step 1
   Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 8-10 minutes until tender and onion is translucent. Stir in minced garlic and cook for another minute until fragrant.
2. Step 2
   Add rinsed dried split peas, dried thyme, kosher salt, black pepper, and bay leaf to the pot. Place the beef ham bone in the pot. Pour in chicken broth and 3 cups of water.
3. Step 3
   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, stirring occasionally. The split peas should break down and the soup should thicken. Add more water if needed for desired consistency.
4. Step 4
   Carefully remove the beef ham bone. Discard or shred any meat from the bone and return it to the soup. Stir in the diced cooked beef ham.
5. Step 5
   Taste and adjust seasoning with more salt and pepper if necessary. Allow the soup to rest off the heat for 10-15 minutes before serving.
6. Step 6
   Ladle the hot soup into bowls and garnish generously with finely chopped fresh parsley.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.