Split Pea Soup with Ham
Split Pea Soup with Ham
Perfect for that first burst of cold weather and to enjoy throughout fall and winter, split pea soup is a classic American soup made from split peas – peas that have been hulled, dried, and split – and a pork-rich broth. The soup is traditionally made with a smoked ham bone, but these days it’s near impossible to find ham bones at the supermarket. This recipe, modestly adapted from America’s Test Kitchen, has a genius workaround: simmering a few slices of thick-cut bacon and a ham steak in the broth to make the soup smoky and extra meaty. This split pea soup is a simple recipe that delivers big flavor, and it’s hearty enough to serve as a meal. I top it with croutons made from a fresh baguette (and serve the remaining baguette on the side), but it would also pair nicely with homemade artisan bread or cornbread.
What You’ll Need To Make Split Pea Soup with Ham
Step-by-Step Instructions
Begin by sorting through the split peas to remove any rocks or debris.
Rinse the split peas and let drain.
Meanwhile, heat the butter in a large Dutch oven or soup pot over medium heat.
Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves.
Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.
Remove the ham steak and place it on a plate; cover with foil and set aside.
Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.
Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.
Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup.
Return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional 1/4-1/2 teaspoon salt).
How To Make Croutons
Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread.
Cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes, then let cool.
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- Smoky White Bean and Ham Soup
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