Split Pea Soup With Ham: A Hearty and Flavorful Classic

There’s something undeniably comforting about a steaming bowl of split pea soup. For me, it conjures up memories of blustery autumn days spent at my grandmother’s farm. The scent of woodsmoke mingled with the savory aroma of simmering soup would fill the air, promising warmth and nourishment after a day spent exploring the fields. Even now, the first spoonful of this vibrant green soup transports me back to that cozy kitchen, a reminder of simple pleasures and the love that went into every meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8
• Dietary Type: Comfort Food

Ingredients

• 1/2 lb good quality bacon, diced
• 2 tablespoons olive oil
• 3 cups diced yellow onions
• 4 diced carrots
• 2 tablespoons chopped garlic
• 1/2 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 lb dried split peas, picked over and rinsed
• 1 ham steak, cut into 1/2 inch squares
• 3 (14 ounce) cans low sodium chicken broth
• 1 cup water
• 1 cup half-and-half
• Frank’s hot sauce, for serving

Equipment Needed

• Soup pot
• Stirring spoon
• Hand blender (optional)

Instructions

1. Begin by frying the bacon in your soup pot over medium heat. Cook until crisp, then reserve the bacon on a plate lined with paper towels for garnish later. Leave the rendered bacon fat in the pot.

2. Add the olive oil to the rendered bacon fat in the pot. This combination of fats will add depth of flavor to the soup.

3. Add the diced onions and carrots to the pot. Cook and stir for 10-15 minutes, or until the onions are translucent and the carrots have softened slightly. This step is crucial for developing a sweet and savory base for the soup.

4. Push the onion and carrot mixture to one side of the pot to create a hot spot on the bottom.

5. Drop the crushed red pepper flakes and chopped garlic into the hot spot.

6. Cook the garlic and red pepper flakes for about a minute in that hot spot, until the garlic is golden and fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to the soup.

7. Add the bay leaf, split peas, ham steak cubes, chicken broth, and water to the pot. Bring the mixture to a boil over high heat.

8. Once boiling, reduce the heat to low, cover the soup pot, and let it simmer for 60 minutes. Simmering allows the split peas to break down and thicken the soup, infusing the broth with their earthy flavor.

9. After 60 minutes, remove the bay leaf from the soup.

10. Stir in the half-and-half. This adds a touch of creaminess and richness to the soup.

11. Check the consistency of the soup. The peas, onions, and carrots should be cooked enough to make the soup thick and the vegetables indistinct. If the soup is not thick enough, you can use a hand blender to partially blend it. However, be careful not to over-blend, as you’ll lose the lovely texture of the ham cubes.

12. Serve the soup hot, garnished with the reserved crispy bacon and a drizzle of Frank’s hot sauce.

Expert Tips & Tricks

• Bacon Quality Matters: Using high-quality bacon makes a significant difference in the overall flavor of the soup. Look for bacon that is thick-cut and has a good balance of fat and lean meat.
• Don’t Skip the Sauté: Sautéing the onions and carrots before adding the liquid ingredients is crucial for developing a deep, complex flavor. This process releases the natural sugars in the vegetables, creating a sweeter and more savory base for the soup.
• Adjust the Spice Level: The amount of crushed red pepper flakes can be adjusted to suit your taste. If you prefer a milder soup, use less red pepper flakes or omit them altogether. If you like a spicier soup, add more.
• Soaking the Split Peas: While not strictly necessary, soaking the split peas for a few hours before cooking can help to shorten the cooking time and improve the texture of the soup. If you choose to soak the peas, be sure to drain them and rinse them well before adding them to the pot.
• Salt and Pepper to Taste: While the recipe doesn’t explicitly call for salt and pepper, taste the soup before serving and adjust the seasoning as needed. Keep in mind that the bacon and ham will add salt to the soup, so you may not need to add much additional salt.

Serving & Storage Suggestions

Serve the split pea soup hot, garnished with crispy bacon and a drizzle of your favorite hot sauce. A dollop of sour cream or plain yogurt can also be added for extra creaminess.

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. To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally, or microwave until heated through. If the soup has thickened too much during storage, add a little water or broth to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	466 kcal	N/A
Calories from Fat	194 g	42%
Total Fat	21.6 g	33%
Saturated Fat	7.4 g	36%
Cholesterol	33.7 mg	11%
Sodium	416.2 mg	17%
Total Carbohydrate	47.2 g	15%
Dietary Fiber	16.2 g	64%
Sugars	8.8 g	N/A
Protein	23.4 g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the bacon and ham. Use vegetable broth instead of chicken broth. Consider adding smoked paprika for a smoky flavor.
• Smoked Turkey Leg: Substitute the ham steak with a smoked turkey leg for a different smoky flavor profile.
• Different Vegetables: Feel free to add other vegetables such as celery, potatoes, or turnips to the soup.
• Herbs: Experiment with different herbs such as thyme, rosemary, or marjoram to customize the flavor of the soup. Add them along with the bay leaf.
• Spicy: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier soup. You could also use a spicier hot sauce for serving.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Sauté the bacon, onions, carrots, garlic, and red pepper flakes as directed, then transfer everything to a slow cooker along with the remaining ingredients (except the half-and-half). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the half-and-half before serving.

Q: Can I use a hambone instead of ham steak?
A: Absolutely! If you have a hambone, you can use it in place of the ham steak. Simmer the hambone in the soup along with the other ingredients, then remove the bone before serving and shred the meat to add back into the soup.

Q: How do I prevent the soup from sticking to the bottom of the pot?
A: Stir the soup occasionally during simmering to prevent it from sticking. Using a heavy-bottomed pot can also help.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Q: Is it necessary to rinse the split peas before cooking?
A: Yes, it’s recommended to rinse the split peas before cooking to remove any debris or impurities.

Final Thoughts

This Split Pea Soup with Ham is a comforting and satisfying meal that is perfect for any time of year. With its rich flavor and hearty texture, it’s sure to become a family favorite. Don’t be afraid to experiment with different variations and substitutions to create your own unique version of this classic soup. I encourage you to try this recipe and share your feedback. Enjoy a bowl of this delightful soup with a crusty bread or grilled cheese sandwich for a complete and satisfying meal!