Imagine a soup so hearty and comforting that it can transform your entire day with just one spoonful. This Split Pea and Ham (or Not) Soup is the ultimate culinary chameleon - a recipe that seamlessly adapts to both meat lovers and plant-based enthusiasts. Whether you're craving a protein-packed meal or a wholesome vegetarian delight, this soup promises to deliver rich, satisfying flavors that will transport you to a cozy kitchen on a chilly day.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup split peas, rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon thyme
- Optional: 1 cup diced ham
- Salt to taste
- Black pepper to taste
Instructions
- Begin by rinsing the split peas under cold water to remove any dirt or impurities. Set them aside to drain.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and the onion becomes translucent.
- If using ham, add the diced ham to the pot and cook for an additional 3-4 minutes, stirring occasionally, to allow the flavors to meld.
- Add the rinsed split peas to the pot, followed by the vegetable or chicken broth. Stir to combine all the ingredients.
- Add the bay leaf and thyme to the pot. Season with salt and black pepper to taste. Stir well to ensure everything is evenly distributed.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 1 hour, stirring occasionally, until the split peas are tender and the soup has thickened.
- After an hour, taste the soup and adjust the seasoning if necessary, adding more salt and pepper as desired.
- Remove the bay leaf from the soup before serving. For a creamier texture, you can use an immersion blender to blend a portion of the soup, or transfer a portion to a blender and blend until smooth, then return it to the pot.
- Serve the split pea and ham (or not) soup hot, garnished with fresh herbs if desired. Enjoy with crusty bread or a side salad for a complete meal.
Tips
- Rinse Those Peas: Always rinse split peas thoroughly to remove any debris and prevent a gritty texture.
- Vegetable Sauté Secret: Take your time caramelizing the onions, carrots, and celery. This builds a deep, rich flavor foundation for your soup.
- Ham Optional, Flavor Mandatory: For vegetarians, replace ham with smoked paprika or liquid smoke to maintain that depth of flavor.
- Texture is Key: Use an immersion blender to partially blend the soup for a creamy-yet-chunky consistency that's truly irresistible.
- Make Ahead Magic: This soup tastes even better the next day, so don't hesitate to make a large batch for meal prep.
- Storage Tip: Refrigerate for up to 5 days or freeze for up to 3 months. The flavors will continue to develop and intensify.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 10g
Fat: 2g
Saturated Fat: g
Cholesterol: 5mg
