Soul-Warming Split Pea Soup with Ham

My grandmother’s kitchen always held the promise of something simmering on the stove, and more often than not, that something was split pea soup. The aroma alone – earthy peas, smoky ham, and sweet onions – was enough to chase away the chill of a winter day. It wasn’t just a meal; it was a hug in a bowl, a taste of home that transcended generations. Now, as I ladle my own version of this classic into a bowl, I feel that same comforting connection to family and tradition.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 1 tablespoon olive oil
• 2 cups yellow onions, chopped
• Salt to taste
• Freshly ground black pepper to taste
• Crushed red pepper flakes to taste
• 1 tablespoon chopped garlic
• 1 bay leaf
• 1 lb dried split peas, picked over and rinsed
• 8 cups chicken broth
• 1 cup milk (whole, 2%, or even unsweetened almond milk work well)
• 1 ham steak, cut into 1-inch pieces
• Hot sauce (optional)

Equipment Needed

• Large soup pot
• Wooden spoon or spatula
• Hand-held blender or potato masher

Instructions

1. In a large soup pot over medium-high heat, heat the olive oil. Ensure the pot is large enough to accommodate all the ingredients, as the soup will expand during cooking.
2. Add the chopped yellow onions to the pot. Stir to coat them in the oil.
3. Season the onions with salt, pepper, and crushed red pepper flakes. The amount of each seasoning will depend on your preference, so start with a pinch of the red pepper flakes and increase to taste.
4. Sauté the onions for about 2 minutes, stirring occasionally, until they begin to soften and become translucent. Be careful not to burn them.
5. Add the chopped garlic and the bay leaf. Cook, stirring constantly, for 1 minute more, allowing the garlic to become fragrant without browning.
6. Add the dried split peas (which should be picked over and rinsed beforehand) to the pot. Cook, stirring to coat them in the onion-garlic mixture, for 1 minute. This helps to toast the peas slightly and develop their flavor.
7. Pour in the chicken broth and add the ham pieces. Stir well to combine all the ingredients.
8. Bring the mixture to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, until the split peas are tender and have begun to break down. The exact cooking time will depend on the age and quality of the peas; older peas may take longer to cook. Check the consistency of the soup periodically, adding more broth if needed to maintain the desired thickness.
9. Once the peas are tender, remove the pot from the heat and let it cool slightly. This will make it safer to blend the soup.
10. Remove the bay leaf and discard it. The bay leaf has imparted its flavor to the soup and is no longer needed.
11. Pour in the milk. This will add creaminess and richness to the soup. You can use a variety of milks depending on your dietary preferences (whole, 2%, almond, etc).
12. Using a hand-held blender or a potato masher, process the soup until smooth. If using a regular blender, be very careful to vent the lid to prevent hot soup from splashing. For a chunkier soup, blend only partially, leaving some of the peas and ham intact.
13. Taste the soup and adjust the seasoning as needed. Add hot sauce if desired for a touch of heat.
14. Serve hot.

Expert Tips & Tricks

• Soaking the peas: While not strictly necessary, soaking the split peas in water for a few hours before cooking can help to reduce the cooking time. Drain the soaking water before adding the peas to the soup.
• Adding vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. Add them along with the onions at the beginning of the cooking process.
• Using a ham bone: If you have a leftover ham bone, add it to the soup along with the broth. This will add extra flavor and richness. Remove the bone before blending the soup.
• Achieving the perfect consistency: If the soup is too thick, add more broth or water until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
• Dealing with salty ham: If your ham is particularly salty, you may want to reduce the amount of salt you add to the soup initially. Taste the soup after it has simmered for a while and adjust the seasoning accordingly.

Serving & Storage Suggestions

Serve the split pea soup hot, garnished with a dollop of sour cream or a sprinkle of fresh herbs, such as parsley or chives. A side of crusty bread or grilled cheese sandwich complements the soup perfectly.

Leftover split pea soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage (up to 2-3 months). To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl. If the soup has thickened during storage, add a little broth or water to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	568.8 kcal	N/A
Calories from Fat	88 g	16%
Total Fat	9.8 g	15%
Saturated Fat	2.9 g	14%
Cholesterol	8.5 mg	2%
Sodium	1543.8 mg	64%
Total Carbohydrate	81.3 g	27%
Dietary Fiber	30.3 g	121%
Sugars	13.9 g	N/A
Protein	40.7 g	81%

Variations & Substitutions

• Vegetarian/Vegan: Omit the ham and use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke for a smoky flavor. You can also add diced potatoes, carrots, and celery for added heartiness.
• Spicy: Add more crushed red pepper flakes or a dash of cayenne pepper for extra heat.
• Creamy: Use heavy cream or coconut milk instead of milk for a richer, creamier soup.
• Smoked flavor: Use smoked ham hock or smoked sausage instead of ham steak for a deeper smoky flavor. Be mindful of the salt content if using smoked meats.
• Different herbs: Experiment with different herbs, such as thyme, rosemary, or sage, to customize the flavor profile.

FAQs (Frequently Asked Questions)

Q: Do I need to soak the split peas before cooking?
A: Soaking is not essential, but it can shorten the cooking time. If you choose to soak them, do so for a few hours before cooking.

Q: Can I use a different type of broth?
A: Yes, you can substitute vegetable broth for a vegetarian version or ham broth if you have it on hand. The choice depends on your preference and dietary needs.

Q: How do I prevent the soup from sticking to the bottom of the pot?
A: Stir the soup frequently, especially during the simmering process. This will help prevent the peas from sticking and burning.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the peas are tender. Blend as directed.

Q: How do I fix soup that is too salty?
A: Add a peeled potato cut into chunks and simmer for 30 minutes. The potato will absorb some of the salt. Remove the potato before serving.

Final Thoughts

Split pea soup with ham is more than just a meal; it’s a culinary hug, a taste of comfort that nourishes both body and soul. Whether you’re seeking warmth on a chilly evening or simply craving a hearty and flavorful dish, this recipe is sure to satisfy. Don’t hesitate to experiment with variations and substitutions to create a soup that perfectly suits your taste. Share your creations with friends and family, and let the comforting aroma and rich flavors of this classic soup fill your home with warmth and joy.