Let’s talk about comfort in a bowl. Split pea soup is one of those timeless dishes that manages to be hearty, healthy, and soothing all at once. Imagine a steaming bowl of vibrant green soup, speckled with tender bits of carrot, celery, and maybe a hint of smoky ham, sending out an aroma that makes your kitchen feel instantly cozy. Martha Stewart’s version of split pea soup elevates this humble dish, balancing simplicity with elegance. It’s the kind of recipe that makes you feel like a seasoned chef, even if you’re just beginning your culinary journey. Whether you’re planning a family dinner, meal prepping for the week, or just craving something warm and nourishing on a chilly evening, this soup has got your back. And the best part? It’s forgiving-perfect for beginners and experts alike.
Split Pea Soup Martha Stewart Recipe
Martha Stewart’s split pea soup recipe is a classic twist on the traditional recipe, with a focus on fresh, high-quality ingredients and careful layering of flavors. She emphasizes creating a smooth, creamy texture without sacrificing the hearty, rustic feel of the dish. The magic happens in the slow, patient cooking process that allows the peas to release their natural sweetness and create that thick, luscious body that makes every spoonful deeply satisfying. It’s more than just soup-it’s an experience, a hug in liquid form.
Ingredients Needed
Here’s the lineup of what you’ll need to bring this soup to life:
- 1 pound dried split peas – green split peas are most common, providing that vibrant color and creamy texture.
- 1 large onion, chopped – adds sweetness and depth.
- 2 carrots, diced – for a subtle earthy flavor and texture.
- 2 celery stalks, diced – contributes a slight crunch and aromatic undertone.
- 2 cloves garlic, minced – a flavor enhancer that wakes up the palate.
- 1 bay leaf – classic herbaceous note, perfect for simmering.
- 6 cups chicken or vegetable broth – the liquid base; chicken broth gives a richer flavor.
- 1 ham bone or diced ham (optional) – adds smokiness and depth, but you can skip for a vegetarian version.
- Salt and pepper to taste – essential for balancing flavors.
- Fresh thyme or parsley (optional) – for garnish and an extra layer of herbal aroma.
Cooking Instructions
Cooking Martha Stewart’s split pea soup is all about patience and layering flavors. Here’s a step-by-step guide:
- Prep your ingredients: Chop the onion, carrot, and celery. Mince the garlic. Rinse the split peas thoroughly to remove any debris.
- Sauté aromatics: In a large stockpot, heat a little olive oil or butter over medium heat. Add the onion, carrot, and celery. Sauté for about 5 minutes until the onions are translucent and the vegetables start to soften. Add the garlic and cook for another minute, just until fragrant.
- Add the peas and broth: Stir in the rinsed split peas, bay leaf, and broth. If using a ham bone or diced ham, add it now.
- Simmer gently: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 1 to 1.5 hours. Stir occasionally, making sure nothing sticks to the bottom of the pot. The peas should break down, thickening the soup naturally.
- Season and finish: Remove the bay leaf (and ham bone, if used). Taste and adjust salt and pepper. For a creamier consistency, you can use an immersion blender to partially or fully puree the soup.
- Serve: Ladle the soup into bowls, garnish with fresh parsley or thyme if desired, and enjoy with crusty bread.
Ingredient Insights
Understanding the ingredients will help you master the soup:
- Split peas: High in protein and fiber, they create a creamy texture when cooked. Green peas are slightly sweeter; yellow peas are milder.
- Ham or ham bone: Introduces umami and smokiness, enhancing the overall depth. You can skip for vegetarian or substitute with smoked paprika for flavor.
- Vegetables: Onion, carrot, and celery form the classic mirepoix, the flavor base for countless soups and stews.
- Garlic: Adds aromatic warmth without overpowering the other ingredients.
- Bay leaf: Releases subtle herbal notes that make the soup taste more complex.
Expert Tips
Here’s where things get interesting-small tweaks that make a huge difference:
- Soak the peas? It’s optional. Soaking can reduce cooking time slightly but isn’t necessary.
- Don’t rush the simmer: Low and slow is key for flavor development and creaminess.
- Ham bone trick: If using a ham bone, simmer longer to extract maximum flavor. Then shred any remaining meat to mix back into the soup.
- Consistency control: Use an immersion blender for a smooth soup or leave it chunky for a rustic feel.
- Season gradually: Salt intensifies as the soup cooks. Add in stages to avoid over-salting.
Recipe Variations
Want to experiment? Here are a few directions:
- Vegetarian version: Skip ham, use vegetable broth, and add smoked paprika for depth.
- Creamy twist: Stir in a splash of cream or coconut milk for a richer soup.
- Spicy version: Add a pinch of cayenne or red pepper flakes.
- Herbal infusion: Experiment with rosemary or sage instead of thyme.
- Smoky flavor: Use smoked salt or smoked paprika to mimic the ham’s smokiness without meat.
Final Words
Split pea soup is deceptively simple, yet when done right, it’s incredibly rewarding. Martha Stewart’s recipe emphasizes patience, quality ingredients, and a little bit of love. Each bowl offers a beautiful balance of earthy sweetness, hearty texture, and subtle smoky undertones, making it a staple in any home cook’s repertoire.
FAQs
What Ingredients Are Needed For Martha Stewart’s Split Pea Soup?
Martha Stewart’s split pea soup typically requires green split peas, carrots, celery, onion, garlic, chicken or vegetable broth, ham or smoked ham hock, bay leaf, thyme, salt, pepper, and optional olive oil or butter for sautéing.
How Long Does It Take To Cook Martha Stewart’s Split Pea Soup?
The soup usually takes about 1 hour and 15 minutes to 1 hour and 30 minutes, including the time to sauté the vegetables, simmer the peas, and blend the soup if desired.
Can Martha Stewart’s Split Pea Soup Be Made Vegetarian?
Yes, you can substitute the ham or ham hock with smoked paprika, liquid smoke, or additional vegetables, and use vegetable broth instead of chicken broth to make it fully vegetarian.
Should I Soak The Split Peas Before Cooking The Soup?
No soaking is necessary for split peas; they cook relatively quickly and will soften during simmering. However, rinsing them under cold water before use is recommended.
How Can I Make Martha Stewart’s Split Pea Soup Creamy?
For a creamy texture, partially or fully puree the soup using an immersion blender or regular blender after cooking. You can also add a splash of cream or milk for extra richness.
What Is The Best Way To Store Leftovers Of Split Pea Soup?
Store leftover soup in an airtight container in the refrigerator for up to 4-5 days, or freeze it in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the microwave, adding water or broth if it becomes too thick.
Can I Prepare Martha Stewart’s Split Pea Soup In A Slow Cooker?
Yes, after sautéing the vegetables, you can transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the peas are soft and the soup is flavorful.
What Type Of Split Peas Should I Use For The Soup?
Green split peas are recommended for Martha Stewart’s recipe because they hold their shape better during cooking and provide the classic flavor and texture for this soup.
How Can I Enhance The Flavor Of Split Pea Soup?
Enhance flavor by using smoked ham or ham hock, adding fresh herbs like thyme or parsley, sautéing vegetables before simmering, seasoning with salt and pepper gradually, and finishing with a drizzle of olive oil or a touch of cream.
Is Martha Stewart’s Split Pea Soup Suitable For Freezing?
Yes, split pea soup freezes very well. Allow it to cool completely before transferring to freezer-safe containers. Leave some space at the top for expansion, and thaw in the refrigerator overnight before reheating.