1 / 1
Split Pea Soup with Ham
Two cups of dried split peas simmer with a ham bone or smoked pork hocks in eight cups of water for about two hours, breaking down naturally into a thick, starchy broth. Chopped onion, celery, and quarter-inch carrot slices go in at the start and cook until completely soft. No blending needed — the peas dissolve on their own, absorbing the smoky pork flavor throughout. Makes 8 servings; the soup thickens further as it sits.
Equipment
- Stovetop
- Dutch oven
Ingredients
- 1 bag (16 oz) dried green or yellow split peas (2 cups), sorted, rinsed
- 8 cups water
- 1 ham bone or 2 lb ham shanks or smoked pork hocks
- 1 large onion, chopped (1 cup)
- 2 medium stalks celery, finely chopped (1 cup)
- ¼ teaspoon pepper
- 3 medium carrots, cut into ¼ -inch slices (1 ½ cups)
Instructions
- 1Combine the sorted split peas, water, ham bone, chopped onion, celery, and pepper in a large Dutch oven. Bring the mixture to a boil, then lower the heat, cover the pot, and simmer for 60 to 90 minutes. Stir occasionally so the peas don't stick to the bottom.
- 2Remove the ham bone from the pot and set it aside to cool. Once it's safe to handle, pull the meat from the bone, discard any excess fat, and chop the ham into 1/2-inch pieces.
- 3Stir the chopped ham and sliced carrots into the soup. Bring it back to a boil, then reduce the heat, cover, and simmer for about 30 minutes until the carrots are tender and the soup reaches your preferred thickness.
Notes
- Slow Cooker Method: Decrease the water to 7 cups. Lightly grease a 4
- to 6-quart slow cooker, then add all the ingredients. Cover and cook on Low for 3 to 4 hours until the peas are tender. Remove the bone, chop the meat, and stir it back in.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. It will thicken as it cools, so you'll need to stir in a splash of water or broth when reheating.
- Freezer: This soup freezes exceptionally well for up to 3 months. Thaw overnight in the fridge before warming gently on the stove.