Split Pea and Ham Soup: A Comforting Classic
This hearty and flavorful split pea and ham soup is a perfect recipe for a chilly evening. It's incredibly easy to make, requiring minimal ingredients and effort, yet delivers a depth of flavor that will warm you from the inside out. This recipe focuses on maximizing flavor and texture, resulting in a soup that's both satisfying and delicious. Let's dive into how to make this comforting classic!
Ingredients You'll Need:
- 1 pound split peas: Rinse thoroughly before using. This removes any debris and helps prevent cloudiness in your soup.
- 1 pound ham bone or ham hock: This provides the rich, savory base for the soup's flavor. You can also substitute with about 1 cup of diced cooked ham.
- 8 cups water or broth: Chicken broth adds a richer flavor, but water works perfectly fine.
- 1 large onion, chopped: Adds sweetness and depth to the overall flavor profile.
- 2 carrots, chopped: Contributes natural sweetness and beautiful color.
- 2 celery stalks, chopped: Adds a subtle savory note and pleasing texture.
- 2 cloves garlic, minced: A touch of garlic elevates the savory notes.
- 1 teaspoon dried thyme: Adds an earthy aroma and flavor.
- 1/2 teaspoon black pepper: Enhances the overall taste.
- Salt to taste: Adjust to your preference.
- Optional Garnishes: Fresh parsley, a dollop of sour cream or crème fraîche, crusty bread.
Instructions for a Delicious Split Pea Soup:
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Sauté the Aromatics: In a large pot or Dutch oven, sauté the chopped onion, carrots, and celery in a bit of olive oil or butter until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step builds a foundation of flavor.
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Combine Ingredients: Add the rinsed split peas, ham bone (or ham hock), water (or broth), thyme, and black pepper to the pot. Bring the mixture to a boil.
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Simmer to Perfection: Reduce heat to low, cover, and simmer for at least 1 hour, or up to 1.5 hours, or until the split peas are tender and easily mashed. The longer it simmers, the richer the flavor will become. Stir occasionally to prevent sticking.
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Remove the Ham: Once the soup is cooked, remove the ham bone (or hock) from the pot. Let it cool slightly, then remove the meat from the bone and shred it. Return the shredded ham to the soup.
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Season and Serve: Taste the soup and adjust seasoning with salt as needed. Serve hot, garnished with fresh parsley, a dollop of sour cream or crème fraîche (for a richer texture), and crusty bread for dipping.
Tips for the Perfect Bowl:
- For a smoother soup: Use an immersion blender to partially puree the soup after cooking for a creamier texture.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add other vegetables: Feel free to experiment with other vegetables like potatoes or turnips.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Enjoy your delicious and comforting bowl of split pea and ham soup! Let me know in the comments how yours turned out!
