Split Pea Soup #2

This classic split pea soup is the ultimate comfort food for chilly days. The dried green peas break down into a creamy, velvety texture without any added dairy, thanks to the natural starches released during simmering. Smoked ham adds a deep, savory richness and a subtle smokiness that elevates the simple base of onions, carrots, and celery. It is a humble yet satisfying dish that tastes even better the next day as the flavors meld together. Perfect for a cozy lunch or a light dinner, this soup is incredibly filling and nutritious. It freezes beautifully, making it an excellent candidate for batch cooking and meal prep. Serve it hot with crusty bread for a complete, home-style meal.

Cooking Method: Boiling, Smoking, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 147.6

Dietary: Gluten-free

Description

This classic split pea soup is the ultimate comfort food for chilly days. The dried green peas break down into a creamy, velvety texture without any added dairy, thanks to the natural starches released during simmering. Smoked ham adds a deep, savory richness and a subtle smokiness that elevates the simple base of onions, carrots, and celery. It is a humble yet satisfying dish that tastes even better the next day as the flavors meld together. Perfect for a cozy lunch or a light dinner, this soup is incredibly filling and nutritious. It freezes beautifully, making it an excellent candidate for batch cooking and meal prep. Serve it hot with crusty bread for a complete, home-style meal.

Ingredients

8 cup Water
2 1/4 cup Split peas, dried
1 md Onion
1 teaspoon Salt
1/4 teaspoon Pepper
2 Carrots, chopped
2 Celery, chopped

Directions

1
Rinse the dried split peas and pick out any debris.
2
In a large pot, combine the split peas and 8 cups of water.
3
Bring to a boil over high heat, then boil for 2 minutes.
4
Remove from heat, cover, and let stand for 1 hour.
5
Return the pot to heat and add the onion, salt, and pepper.
6
If using a ham hock, add it now. Cover and simmer until peas are tender, about 1 hour.
7
Remove the ham hock from the pot. Discard the bone and skin, then chop the meat into 1/2-inch pieces.
8
Stir the chopped ham, carrots, and celery into the soup.
9
Cover and continue to simmer until the carrots and celery are tender, about 45 minutes.
10
Taste and adjust seasoning with additional salt and pepper if needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 147.6kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4935.3mg206%
Total Carbohydrate 27.9g10%
Dietary Fiber 10.4g42%
Sugars 11.8g
Protein 8.4g17%

* 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

Storage: This soup freezes very well. Let it cool completely before transferring to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.

Ingredient Note: The original recipe mentions using 1 lb of boneless smoked ham or a ham hock. If you prefer a vegetarian version, omit the ham and add vegetable broth instead of some of the water for extra flavor.

Tip: The soup will thicken as it cools. You can add more water or broth when reheating to reach your desired consistency.

Source: Adapted from an Old Betty Crocker cookbook.

Keywords: split pea soup, ham hock, vegetarian, vegan, comfort food, winter soup, meal prep, freezable, hearty, protein, fiber, old fashioned, easy dinner, budget friendly, slow cooker, stovetop, vegetarian soup, green peas, savory

Read it online: https://www.chefs-mate.com/recipe/split-pea-soup-2-2/