Pin it Every January, as the snow piles up outside my Minnesota kitchen window, I find myself reaching for my battered Dutch oven to make split pea and ham soup. The ritual began years ago after a particularly frigid day when I discovered how a humble bag of dried peas could transform into something magical. The way the peas slowly break down into that velvety thickness while the ham infuses everything with its smoky essence feels like culinary alchemy. Sometimes I think I keep making holiday hams just for the leftover bone.
Last winter, during that week between Christmas and New Years when time feels suspended, I made this soup for my neighbor who had just returned from the hospital. I remember the steam fogging up my glasses as I carried the container across our snowy yards. She called the next day to say it was exactly what her soul needed, and in that moment, this soup became more than just dinner - it became connection.
Ingredients
- Ham bone or diced ham: The bone has magical properties, releasing collagen that gives the soup a silky mouthfeel, but pre-diced ham works beautifully if thats what you have on hand.
- Split peas: Always rinse these thoroughly and check for any small stones that might be hiding - I learned this the hard way when my cousin nearly broke a tooth.
- Mirepoix (onion, carrot, celery): This trio creates the aromatic foundation that makes your kitchen smell like a proper home.
- Garlic: Fresh is non-negotiable here, the pre-minced stuff in jars just doesnt provide the same punch of flavor.
- Broth: I prefer chicken for its subtle background notes, but vegetable works wonderfully for a meat-free version.
Instructions
- Start with the aromatics:
- Heat a splash of oil in your Dutch oven until it shimmers, then add your diced onion, carrots, and celery. Youll know theyre ready when the kitchen fills with that sweet, earthy aroma and the onions turn translucent.
- Wake up the garlic:
- Stir in those minced garlic cloves and let them sizzle just until fragrant, about a minute. If they start to brown, pull the pot off the heat immediately.
- Build your soup base:
- Add the rinsed split peas, your ham bone or diced ham, bay leaf, thyme, and pour in all the liquid. I like to stir everything once to make sure no peas are clinging to the bottom of the pot.
- The slow transformation:
- Bring everything to a gentle boil before reducing to a simmer and covering. This is where patience becomes an ingredient - let it cook for a full hour, stirring occasionally as the peas begin to break down.
- Final simmer:
- Remove the lid and continue simmering until the soup reaches your preferred thickness. The peas will continue dissolving, creating that signature creamy texture without a drop of cream.
- Finishing touches:
- Fish out the bay leaf and ham bone, then chop any meat from the bone and return it to the pot. Season carefully, remembering that ham brings its own saltiness to the party.
- Texture adjustment:
- For a soup with more character, leave it as is with chunks of vegetables visible. If you prefer silky smoothness, an immersion blender works wonders with just a few pulses.
Pin it A few winters ago, during a power outage that lasted three days, this soup became our salvation. We kept it warm on our gas stove, ladling out bowls by candlelight as neighbors dropped by to warm up. There was something medieval and deeply comforting about gathering around a pot of hot soup while the world outside was dark and frozen. Those bowls, passed from hand to hand in the dimness, created a memory more vivid than any elaborate dinner party Id ever hosted.
Making It Your Own
The beauty of split pea soup lies in its adaptability to whatever you have on hand. Some days I toss in a parmesan rind I've been saving in the freezer, watching as it slowly melts into the broth, leaving behind a subtle umami richness. Other times, a splash of cream stirred in at the end transforms it into something almost decadent. When I'm feeling particularly motivated, homemade croutons made from stale bread cubes tossed with olive oil and herbs create the perfect textural contrast to the creamy soup.
Storage and Reheating
This soup develops an even deeper character overnight in the refrigerator, as if all the ingredients need time to get properly acquainted. When reheating, add a splash of water or broth if it's thickened too much - though I often prefer it in its almost-stew state on the second day. For freezing, I portion it into individual containers, leaving space at the top for expansion, and label with masking tape noting both the date and a little love note to my future self who will be grateful for the homemade meal.
Serving Suggestions
While this soup is certainly a complete meal on its own, there's something to be said for proper accompaniments that elevate the experience. A slice of dark rye bread slathered with good butter makes the perfect edible spoon for scooping up the last bits in your bowl. The tanginess of a simple side salad dressed with vinaigrette provides welcome contrast to the soup's richness.
- For an elegant touch, serve each bowl with a small drizzle of good olive oil and a few cracks of black pepper.
- Keep some extra diced ham on the side for those who want to add more meaty bites to their portion.
- A sprinkle of fresh herbs like thyme or parsley adds a burst of color and freshness that wakes up the whole dish.
Pin it This soup has become more than just a recipe in my household - its a tradition that marks the turning of seasons and the gathering of loved ones. Whether youre making it for yourself or sharing with others, I hope it brings you the same comfort it has brought to my table over the years.
Recipe FAQ
- → Do I need to soak split peas before cooking?
No soaking required. Unlike dried beans, split peas cook relatively quickly and will break down naturally during simmering, creating that signature creamy texture without any pre-soaking step.
- → Can I make this without a ham bone?
Absolutely. Use 2 cups of diced cooked ham instead. The soup will still be flavorful, though you may want to add a splash of liquid smoke or extra herbs to compensate for the depth that bones provide.
- → How do I make this vegetarian?
Omit the ham entirely and use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke to mimic that smoky ham flavor. Some cooks also add a chopped potato for extra body.
- → Why is my soup still thin after cooking?
The soup thickens as it cools. If it's still too thin, continue simmering uncovered to reduce liquid further, or use an immersion blender to partially puree some of the peas. You can also mash a portion against the side of the pot.
- → Can I freeze this soup?
This soup freezes exceptionally well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water or broth if needed.
- → What's the best ham to use?
A meaty ham bone leftover from a holiday ham is ideal, but a ham hock works too. If using diced cooked ham, choose a smoked variety for better flavor. Even the bone from a spiral ham adds wonderful depth.