Hearty Split Pea Soup

• ▢ 2 tablespoons olive oil
• ▢ 2 cups finely diced onion (approximately 2 medium onions)
• ▢ 1 cup finely diced carrot (2 to 3 large carrots)
• ▢ 1 cup finely diced celery (3 to 4 stalks)
• ▢ Salt and pepper (see Note 1 for seasoning tips)
• ▢ 1 tablespoon minced garlic (about 4 cloves)
• ▢ 1 tablespoon Italian seasoning
• ▢ 1-1/2 teaspoons ground cumin
• ▢ 1 teaspoon dried thyme
• ▢ 1/8 teaspoon red pepper flakes
• ▢ 1-1/2 cups green split peas (rinsed; ensure they are fresh as old split peas may not soften properly)
• ▢ 2 small bay leaves (or 1 large)
• ▢ 1 meaty ham bone (or 1-2 ham hocks, see Note 2 for ham options, plus more ham if desired)
• ▢ 8 cups reduced-sodium chicken broth
• ▢ Fresh thyme leaves (for garnish, optional)
• ▢ Hearty buttered bread (for serving)

• 1. Sauté Aromatics: In a large (5.5 quart or larger) heavy-bottomed pot, heat the olive oil over medium heat. Add the finely diced onion, carrot, and celery. Season with salt and pepper to taste (I typically start with 1/4 teaspoon salt and 1/2 teaspoon pepper). Cook, stirring occasionally, until the vegetables are softened and the onion begins to turn golden, about 5–8 minutes. Add the minced garlic, Italian seasoning, cumin, dried thyme, and red pepper flakes. Cook for 1 minute more, stirring constantly, until fragrant. Stir in the rinsed green split peas, ensuring they are well combined with the sautéed aromatics.
• 2. Simmer to Perfection: Place the meaty ham bone (or ham hocks) and bay leaves into the pot. Pour in the 8 cups of reduced-sodium chicken broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot partially (or leave uncovered if you prefer a thicker soup more quickly), and let it simmer gently for 60–90 minutes (refer to Note 3 regarding cooking time variations). Stir occasionally, especially as the soup begins to thicken, to prevent the peas from sticking to the bottom. Continue cooking until the split peas are very tender and the ham easily shreds from the bone. If the soup becomes too thick during cooking, add a splash more broth or water to reach your desired consistency. If you’re adding additional ham (beyond what’s on the bone/hock), stir it in during the last 10 minutes of simmering.
• 3. Finish & Season: Once the soup has reached its desired tenderness, carefully remove the ham bone and discard the bay leaves. Shred all the meat from the ham bone, discarding any fat or gristle, and return the shredded ham to the soup. (I prefer about 2 cups of shredded ham in my soup; if your ham bone was less meaty, you may wish to add additional chopped ham at this stage). For an extra creamy texture, ladle out about 2 cups of the soup into a blender (see Note 4 for blending safety tips) and blend until completely smooth. Return the blended puree to the soup pot and stir it thoroughly to combine. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or other spices to your preference.
• 4. Serve Warm: Ladle the hot split pea soup into individual bowls. Serve immediately with hearty buttered bread or crusty croutons for dipping. Garnish with a sprinkle of freshly ground black pepper and fresh thyme leaves, if using. Enjoy this wonderfully comforting and flavorful meal!

Note 2: Ham Options & Enhancements
The ham component is crucial for flavor and texture. Aim for a ham bone with a good amount of meat attached, as this greatly enhances the soup’s richness.

• Leftover Ham Bone: If you’ve baked a holiday ham, saving the bone (with plenty of meat still on it) is ideal for this recipe. You can also ask your local butcher for leftover ham bones.
• Ham Hocks: These are pre-cooked ham bones, usually found in the meat or deli section of grocery stores. They provide excellent flavor.
• Adding Extra Ham: If your ham bone or hocks yield less than 1-3/4 pounds of meat, or if you simply prefer more ham in your soup, you’ll want to add extra. I recommend having about 2 to 2-1/2 cups of shredded or diced ham in total. Stir in any additional ham about 10 minutes before the soup finishes cooking to ensure it’s heated through but not overcooked.
• Boosting Broth Flavor (without meaty bone): If you’re using a relatively bare ham bone or smaller ham hocks, the broth might need a boost. Consider adding a teaspoon of chicken bouillon powder or extra salt to ensure the soup has enough savory depth.

Note 3: Monitoring Cooking Time & Pea Tenderness
The exact cooking time for split pea soup can vary significantly. Key indicators of doneness are when the ham shreds very easily from the bone and the split peas are tender. For a creamier soup, continue simmering until the peas begin to break down and naturally thicken the broth. If the soup appears too thick, simply stir in additional water or broth. You can always cook longer for more tender peas or a thicker soup.

Note 4: Blender Safety for Hot Liquids
When blending hot soup, always remove the center knob (filler cap) from your blender lid. Replace it with a clean kitchen towel to allow steam to escape. This prevents pressure buildup, which can cause the lid to blow off and result in hot splatters.

Note 5: Storage & Freezing
Store leftover soup in an airtight container in the fridge for up to 3 days. It will thicken considerably upon cooling, so you’ll need to add a splash of chicken broth or water when reheating to thin it out. Split pea soup freezes beautifully for 2–3 months. For comprehensive tips on thawing frozen soup effectively, refer to these best practices.

Nutrition Information