📝 About This Recipe
This quintessential comfort food is a masterclass in building deep, savory layers of flavor from humble ingredients. Our version utilizes a meaty ham bone and a low-and-slow simmer to transform dried peas into a velvety, emerald-hued nectar. Infused with fresh aromatics and finished with a touch of bright acidity, this soup is a nourishing embrace in a bowl that tastes even better the next day.
🥗 Ingredients
The Aromatics
- 2 tablespoons Unsalted Butter (or extra virgin 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 cloves Garlic (minced)
The Body and Broth
- 1 pound Dried Green Split Peas (rinsed and sorted for stones)
- 1 piece Meaty Ham Bone (leftover from a roast or purchased from a butcher)
- 2 cups Smoked Ham (extra diced ham for texture)
- 6 cups Chicken Stock (low-sodium preferred)
- 2 cups Water (to adjust consistency)
Herbs and Seasoning
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (dried)
- 1/4 teaspoon Liquid Smoke (optional, for extra depth)
- 1/2 teaspoon Kosher Salt (adjust at the end as ham is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
Rinse the split peas thoroughly in a fine-mesh sieve under cold running water. Sort through them to ensure there are no small stones or debris.
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2
In a large heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat.
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3
Add the diced onions, carrots, and celery (the mirepoix). Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften.
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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.
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5
Add the rinsed split peas to the pot, followed by the ham bone, chicken stock, water, dried thyme, and bay leaves.
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6
Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low.
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7
Cover the pot with a lid, leaving it slightly ajar to allow a small amount of steam to escape.
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8
Simmer gently for 60 to 75 minutes, stirring occasionally to prevent the peas from sticking to the bottom of the pot. The peas should be completely broken down and the soup thickened.
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9
Carefully remove the ham bone and the bay leaves. Set the bone aside on a cutting board to cool slightly.
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10
Shred any meat remaining on the bone and return it to the pot along with the 2 cups of extra diced ham.
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11
For a smoother consistency, you can use an immersion blender to pulse the soup 3-4 times, but keep some texture for a rustic feel.
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12
Stir in the lemon juice and liquid smoke (if using). Taste the soup before adding salt, as the ham and stock often provide enough sodium.
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13
Let the soup simmer for another 5 minutes to heat the ham through. If the soup is too thick, add a splash more water or stock.
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14
Ladle into warm bowls and serve immediately.
💡 Chef's Tips
Don't salt the soup until the very end; the ham bone releases salt as it simmers and you risk over-seasoning if you salt early. If you prefer a perfectly smooth soup, remove all meat and bay leaves and blend the entire base before adding the diced ham back in. For a vegetarian version, swap the ham for smoked paprika and use vegetable broth. This soup thickens significantly as it cools; when reheating, add a splash of water or broth to loosen it back to your desired consistency. Always rinse your peas; they carry a fine dust that can make the soup's texture slightly gritty if not removed.
🍽️ Serving Suggestions
Serve with thick slices of buttered, toasted sourdough or rye bread for dipping. Top with homemade garlic croutons for a necessary crunch. A side of crisp green salad with a sharp vinaigrette helps cut through the richness of the soup. Pair with a glass of dry Riesling or a chilled hard apple cider to complement the smoky ham. Garnish with a dollop of sour cream and fresh chives for an elegant finish.