📝 About This Recipe
This soul-warming classic is the ultimate expression of slow-cooked comfort, turning humble dried pulses into a velvety, emerald-hued masterpiece. By simmering a meaty ham bone directly in the pot, we extract deep smoky undertones and natural gelatins that create a rich, luxurious mouthfeel. It is a timeless farmhouse staple that tastes even better the next day, offering a perfect balance of savory pork, sweet aromatics, and earthy legumes.
🥗 Ingredients
The Base
- 1 pound Dried green split peas (rinsed and picked over for stones)
- 1 piece Leftover meaty ham bone (from a spiral or smoked ham)
- 2 cups Smoked ham (diced, additional to the bone)
Aromatics & Vegetables
- 2 tablespoons Unsalted butter (or olive oil)
- 1 large Yellow onion (finely diced)
- 3 medium Carrots (peeled and diced into 1/2 inch rounds)
- 2 large Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
Liquid & Seasoning
- 6 cups Chicken stock (low-sodium preferred)
- 2 cups Water (adjust as needed for thickness)
- 2 pieces Dried bay leaves
- 3 sprigs Fresh thyme (or 1 tsp dried thyme)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Smoked paprika (for extra depth)
- to taste Kosher salt (add only at the end as ham is salty)
👨🍳 Instructions
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1
Begin by rinsing the split peas thoroughly in a fine-mesh strainer under cold water. Inspect for any small pebbles or debris, then set aside to drain.
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2
In a large, heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat until foaming.
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3
Add the diced onion, carrots, celery, and leeks to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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5
Add the rinsed split peas to the pot, stirring them for a minute to coat them in the butter and aromatic oils.
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6
Pour in the chicken stock and the 2 cups of water. Place the ham bone into the liquid, ensuring it is mostly submerged.
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7
Add the bay leaves, thyme sprigs, smoked paprika, and black pepper. Do not add salt yet, as the ham bone will release significant sodium during the simmer.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid, leaving it just slightly ajar.
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9
Simmer for 1.5 to 2 hours. Stir the pot every 20-30 minutes to prevent the peas from sticking to the bottom and scorching.
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10
The soup is ready when the peas have completely broken down and the liquid has thickened into a creamy consistency. If it's too thick, add a splash more water or stock.
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11
Carefully remove the ham bone and the woody thyme stems/bay leaves. Place the bone on a cutting board and shred any remaining meat from it.
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12
Return the shredded meat from the bone—plus the 2 cups of extra diced ham—to the pot. Simmer for another 10 minutes to heat the ham through.
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13
Taste the soup. Season with kosher salt only if necessary, and add more black pepper if desired.
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14
For an extra smooth texture, you can briefly pulse an immersion blender in the pot, but leave plenty of chunks of ham and carrots for character.
💡 Chef's Tips
If you don't have a ham bone, substitute with two smoked ham hocks for a similar depth of flavor. Always wait until the very end to salt the soup; the salt in the ham bone concentrates as the liquid reduces. To prevent scorching, use a heavy-bottomed pot (like enameled cast iron) which distributes heat more evenly during the long simmer. If the soup becomes too thick after refrigerating overnight, simply thin it with a little broth or water when reheating. For a vegetarian version, swap the ham for smoked salt and a teaspoon of liquid smoke, and use vegetable broth.
🍽️ Serving Suggestions
Serve in wide bowls with a side of warm, buttered sourdough bread or crusty baguette. A swirl of crème fraîche or Greek yogurt on top adds a lovely tangy contrast to the smoky soup. Pair with a crisp, acidic white wine like a Riesling or a hard apple cider to cut through the richness. Top with homemade garlic croutons or crispy fried shallots for an essential crunch. A simple side salad with a lemon vinaigrette provides a refreshing brightness to the meal.