This classic Old-Fashioned Split Pea Soup is the ultimate comfort food for chilly evenings. Made with dried split peas, a smoky ham bone, and a medley of root vegetables like carrots, onions, and potatoes, this soup breaks down into a naturally creamy, thick consistency without any dairy. The split peas absorb the rich, savory flavors of the ham, creating a deeply satisfying broth that is both warming and nutritious. It’s an economical meal that tastes even better the next day, making it perfect for batch cooking or freezer meals. Serve it hot with crusty bread for a simple, home-style dinner that feels like a warm hug in a bowl.
Old-Fashioned Split Pea Soup
Description
This classic Old-Fashioned Split Pea Soup is the ultimate comfort food for chilly evenings. Made with dried split peas, a smoky ham bone, and a medley of root vegetables like carrots, onions, and potatoes, this soup breaks down into a naturally creamy, thick consistency without any dairy. The split peas absorb the rich, savory flavors of the ham, creating a deeply satisfying broth that is both warming and nutritious. It&# 226;ÂÂs an economical meal that tastes even better the next day, making it perfect for batch cooking or freezer meals. Serve it hot with crusty bread for a simple, home-style dinner that feels like a warm hug in a bowl.Ingredients
Directions
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Rinse the split peas under cold water and pick out any debris.
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Place the rinsed split peas in a large pot and cover with 6 cups of boiling water.
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Let the peas soak in the hot water for 1 hour to soften them.
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Add the ham bone (or ham hock), grated carrot, minced onions, grated potato, diced celery, and chopped green pepper to the pot.
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Season generously with salt and black pepper.
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Bring the soup back to a boil, then reduce heat to low and simmer, partially covered, for about 1 hour or until the peas are very tender and the soup has thickened.
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Remove the ham bone and shred any meat off it; discard the bone. Return the meat to the pot if desired.
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Add more water if the soup is too thick, and simmer for another 5 to 10 minutes to adjust consistency.
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Ladle the hot soup into bowls and garnish with diced ham.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 84.8kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.3g2%
- Cholesterol 12.0mg4%
- Sodium 329.5mg14%
- Total Carbohydrate 8.7g3%
- Dietary Fiber 3.4g14%
- Sugars 3.7g
- Protein 9.5g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup keeps well in the refrigerator for up to 4 days. It also freezes beautifully; allow to cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
You can use smoked turkey wings instead of ham for a different flavor profile. If you prefer a vegan version, omit the ham bone and add extra vegetable broth or a splash of soy sauce for umami depth.
The method of preparation, inclusion of ham, and the economy of this recipe reflect the influence of New England's French Canadian population, making it a staple of regional cuisine.
For a smoother texture, you can blend half the soup before serving. Be careful not to overcook the potatoes if you add them whole, as they may disintegrate; grating or small dicing helps them meld into the soup nicely.
