Pea & Ham Soup
Pea & Ham Soup is a timeless recipe rooted in tradition, combining the rich smokiness of ham with the creamy texture of split peas. It’s an affordable, nutrient-packed, and versatile dinner option, perfect for both beginners and seasoned cooks. With its global variations and ease of preparation, it has earned a well-loved spot in kitchens around the world.
Equipment
- Large Pot or Dutch Oven: For simmering the soup.
- Wooden Spoon: To stir the soup occasionally.
- Cutting Board: For chopping vegetables.
- Chef’s Knife: To dice vegetables and shred the ham.
- Measuring Cups and Spoons: To measure the peas, water, and spices accurately.
- Ladle: To serve the soup.
- Tongs: For handling the ham hock.
- Storage Containers: If you plan to store or freeze leftovers.
Ingredients
Soup Base Ingredients
- 2 cups Dried split peas (rinsed and sorted)
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, chopped
- 2 Garlic cloves, minced
- 1 Smoked ham hock (or leftover ham bone)
- 6 cups Low-sodium chicken or vegetable broth
- 2 cups Water (adjust as needed)
Seasonings
- 2 Bay leaves
- 1 teaspoon Dried thyme
- ½ teaspoon Smoked paprika (optional, for extra flavor)
- Salt and black pepper, to taste
Optional Garnishes
- Fresh parsley, chopped
- Croutons or crusty bread for serving
- A drizzle of cream or olive oil for added richness
Instructions
Prepare Your Ingredients
- Thoroughly wash split peas before picking out any pieces of material. Dice the onion, carrots, and celery evenly. Mince the garlic and measure the spices.
Sauté the Aromatics
- Put a small bit of olive oil in a large cooking pot over medium heat. Sauté the onion, carrots, and celery for 4–5 minutes until softened. Cook the garlic for 1 minute before stirring it.
Add Peas and Ham Hock
- Stir in the split peas and place the ham hock in the pot. Pour in the chicken broth and water, then add the bay leaves, thyme, and smoked paprika (if using). Bring to a gentle boil.
Simmer the Soup
- Lower the heat, cover, and let the soup simmer for 1.5–2 hours. Stir occasionally and skim off any foam. Cook until the peas dissolve into a creamy texture.
Shred the Ham
- Remove the ham hock and let it cool slightly. Shred the meat with a fork, discarding the bone and fat. Stab the cut ham pieces back into the broth.
Season and Serve
- Taste and adjust with salt and pepper. Serve hot, garnished with fresh parsley and paired with crusty bread or croutons.
