Old-Fashioned Split Pea Soup

I've been making this split pea soup recipe for years, and it's become our family's ultimate comfort food during those cold winter months. There's something deeply satisfying about a steaming bowl of this thick, hearty soup that just seems to warm you from the inside out.

My husband claims this soup cured his winter cold last year. While I can't scientifically back that up, I do know he ate three bowls in one sitting, which never happens!

What You'll Need

• Split peas: These humble dried peas are the star of the show. They're dirt cheap and packed with protein and fiber.
• Ham bone: This is where all that rich flavor comes from. I always save the bone from holiday hams just for this soup.
• Aromatics: The classic mirepoix of onions, carrots and celery creates that foundation of flavor.
• Herbs: Simple dried thyme and a bay leaf are all you need - don't overcomplicate it.
• Time: Not an ingredient, but important! This soup needs a slow simmer to develop its magic.

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How I Make It

Pea Preparation

I've found that the quick-soak method works perfectly fine and saves me from having to remember to soak overnight. Just cover with water, bring to a boil for two minutes, then let them sit. They'll soften nicely in about an hour.

Layering Flavors

Adding the ham bone at the beginning allows all that smoky, savory goodness to infuse into every spoonful. Don't rush this first long simmer - it's building your flavor base.

Vegetable Timing

I add the carrots and celery later in the cooking process so they don't completely disintegrate. They still get plenty tender but maintain some texture to contrast with the creamy peas.

Thickness Control

The longer you simmer at the end with the lid off, the thicker your soup will get. I like mine spoonable but not quite thick enough to stand a spoon in. Everyone has their own perfect consistency!

I learned this recipe from my grandmother, who always had a pot of something simmering on the stove. She taught me that good soup requires patience - there's no rushing the process if you want those deep, developed flavors.

Serving Ideas

This soup is substantial enough to be a meal on its own, but I always serve it with some crusty bread for dipping. A simple green salad with a tangy vinaigrette makes a nice contrast to the rich soup. For casual gatherings, I've served it in bread bowls, which never fails to impress.

Make It Your Own

Add a diced potato or two for extra heartiness. Throw in some garlic for additional depth. If you like a smoother soup, hit it with an immersion blender for a few pulses. For a touch of brightness, stir in some fresh parsley at the end. Sometimes I add a splash of cream for extra richness.

Storage Smarts

This soup freezes beautifully, so I often make a double batch. I portion it into individual containers for easy grab-and-go lunches. As it thaws and reheats, you might need to add a splash of water or broth to thin it back to your preferred consistency.

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Pro Tips

• Use the flat side of a knife to smash the garlic and infuse more flavor
• A parmesan rind simmered in the soup adds amazing depth (remove before serving)
• Don't discard the ham bone after making soup - it can be frozen and reused one more time

This split pea soup has gotten me through many winter days and nights. There's something almost magical about transforming such simple ingredients into something so deeply satisfying. Plus, there's nothing better than the looks on my family's faces when they walk in from the cold and smell this soup simmering on the stove!

Frequently Asked Questions

→ Do I really need to soak the split peas first?

While it's not absolutely necessary, soaking helps the peas cook more evenly and can reduce cooking time. The quick soak method (boiling for 2 minutes then letting stand) makes the peas more digestible as well.

→ What can I use if I don't have a ham bone?

Ham hocks, smoked turkey legs, or even bacon can work as substitutes. For a meatless version, add a splash of liquid smoke and use vegetable broth instead of water.

→ Why did my split pea soup turn out watery?

Split pea soup thickens as it cooks and continues to thicken as it cools. If yours seems too thin, continue simmering uncovered until it reaches your desired consistency.

→ Can I make this soup in a slow cooker?

Yes! Skip the soaking step and combine all ingredients in a slow cooker. Cook on low for 8-10 hours or high for 4-5 hours, adding the carrots and celery for the last hour.

→ How do I store and reheat leftovers?

Store cooled soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water or broth as the soup will have thickened considerably.