Let me tell you, there’s something undeniably comforting about a steaming bowl of split pea soup. It’s the kind of dish that wraps you up in warmth on a chilly day, fills your kitchen with a tantalizing aroma, and offers a hearty, satisfying meal that can stand on its own. Now, when you add ham and potatoes into the mix, you elevate this humble soup into something truly memorable. We’re talking layers of flavor, textures that sing with every spoonful, and a recipe that feels like a warm hug in edible form.
Split pea soup has a rich history dating back centuries, cherished for its simplicity, affordability, and nutritional punch. Peas are packed with protein and fiber, while potatoes provide comfort and substance. The ham introduces a smoky, savory undertone that makes this soup a classic favorite in many households. By the time we’re done here, you’ll not only have the recipe but also the know-how to tweak it, customize it, and make it uniquely yours.
Split Pea Soup With Ham And Potatoes Recipe
This isn’t just any soup. This is a soup that simmers slowly, infusing every ingredient with flavor. The peas become silky and thick, the potatoes tender yet firm, and the ham adds just the right hint of smokiness. The beauty of this recipe lies in its balance-each ingredient shines, but together, they create something magical.
Here’s how to make it happen.
Ingredients Needed
Before we dive in, let’s gather our stars of the show. Precision here is key, but don’t worry too much about exactness-this soup is forgiving, and a little improvisation is often rewarded.
- 1 1/2 cups dried split peas – The foundation of the soup. Look for green or yellow split peas; either works beautifully.
- 1 1/2 cups diced ham – Preferably smoked, for that rich, savory undertone.
- 2 medium potatoes, peeled and diced – Yukon gold or russet potatoes give the best texture.
- 1 large onion, finely chopped – Adds aromatic depth.
- 2-3 carrots, peeled and diced – For sweetness and color.
- 2 celery stalks, diced – The classic mirepoix component that builds flavor.
- 3 cloves garlic, minced – Just enough to give a subtle punch.
- 6 cups chicken or vegetable broth – Use a good-quality broth; it makes a noticeable difference.
- 1-2 bay leaves – Adds a gentle earthy flavor.
- 1 tsp dried thyme – Optional, but highly recommended for a warm herbal note.
- Salt and pepper – To taste.
- Olive oil or butter – For sautéing your aromatics.
Cooking Instructions
Alright, this is where the magic happens. Follow along step by step for the best results. I like to think of this as more than cooking-it’s a slow, flavorful meditation.
- Prep your ingredients: Dice the ham, peel and chop potatoes, carrots, and celery, and mince the garlic. This makes the cooking process smooth and seamless.
- Sauté the aromatics: Heat 1-2 tablespoons of olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant. Toss in the garlic for the last minute to avoid burning.
- Add the ham: Stir in the diced ham. Let it brown slightly to deepen the flavor-this step is where the smoky notes really start to come alive.
- Combine the peas and liquids: Rinse the split peas under cold water. Add them to the pot, then pour in the broth. Stir everything together.
- Season and simmer: Toss in the bay leaves, thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a gentle simmer. Cover and let it cook for about 45-60 minutes, stirring occasionally. The peas will soften and start to break down.
- Add potatoes: About 15-20 minutes before the end of cooking, add the diced potatoes. They’ll absorb flavor while softening perfectly.
- Check consistency and taste: Once the peas and potatoes are tender, taste for seasoning and adjust as needed. For a creamier texture, you can lightly mash some of the peas with a spoon or use an immersion blender for a smoother finish.
- Serve: Remove bay leaves and ladle into bowls. A drizzle of olive oil or a sprinkle of fresh parsley can elevate presentation and flavor.
Ingredient Insights
Let’s break down why each ingredient matters:
- Split peas: High in protein and fiber, they naturally thicken the soup without flour or cream.
- Ham: Provides the umami kick. Smoked ham is preferred for depth, but leftover roasted ham works too.
- Potatoes: They balance the texture, absorbing flavors while giving a hearty bite.
- Onion, carrot, and celery: Classic flavor base that’s subtle yet essential.
- Garlic: Adds a fragrant undertone without overpowering.
- Bay leaves and thyme: These herbs introduce complexity. Bay leaves give a subtle earthiness, thyme adds warmth.
- Broth: Using homemade or high-quality broth makes a big difference; it’s the canvas for all other flavors.
Expert Tips
Here’s where we get a bit crafty:
- Soak your split peas: Not mandatory, but a quick 1-hour soak can reduce cooking time and make digestion easier.
- Layer flavors: Sautéing your vegetables before adding broth brings out sweetness and depth.
- Don’t rush the simmer: Low and slow gives the best flavor extraction.
- Adjust thickness: If too thick, add more broth or water. If too thin, simmer uncovered for a few minutes.
- Leftovers are magic: The flavors intensify the next day, making this soup even better after resting in the fridge.
Recipe Variations
Because life is too short for rigid recipes:
- Vegetarian version: Skip ham, add smoked paprika or liquid smoke for a hint of smokiness.
- Spicy kick: Add a pinch of cayenne or smoked chili flakes.
- Creamy texture: Stir in a splash of cream or coconut milk before serving.
- Herb twist: Swap thyme with rosemary or sage for a different aromatic profile.
- Add greens: Kale or spinach can be stirred in at the end for extra nutrition.
Final Words
Split pea soup with ham and potatoes is more than a recipe-it’s a culinary experience. From the moment you chop your first vegetable to that first steaming spoonful, it’s a dance of flavors, aromas, and textures. It’s affordable, hearty, and endlessly adaptable. Whether you’re feeding a family, prepping for a week of lunches, or impressing a guest with comfort food mastery, this soup never disappoints.
The best part? It’s forgiving. Overcooked peas? Slightly too salty? Too thick? You can always adjust. It’s a recipe that teaches patience and rewards care with unmatched comfort.
FAQs
What Ingredients Are Needed For Split Pea Soup With Ham And Potatoes?
You will need green split peas, diced ham, potatoes, onions, carrots, celery, garlic, chicken or vegetable broth, bay leaves, thyme, salt, and pepper. Optional ingredients include smoked paprika or parsley for garnish.
How Do You Prepare The Split Peas Before Cooking?
Rinse the split peas under cold water to remove dust or debris. Soaking is optional because split peas cook relatively quickly, but a short soak can reduce cooking time slightly and improve digestibility.
What Type Of Ham Works Best In This Soup?
A ham hock or leftover cooked ham provides a rich, smoky flavor. Diced ham from a fully cooked ham steak or bone-in ham is ideal, as it adds depth to the broth while tender pieces remain in the soup.
Can I Make This Soup In A Slow Cooker?
Yes, you can prepare split pea soup in a slow cooker. Combine all ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours until the peas are soft and the flavors are well blended.
How Long Does It Take To Cook Split Pea Soup On The Stove?
On the stovetop, it typically takes 1 to 1.5 hours. Begin by sautéing the vegetables, then add split peas, ham, broth, and seasonings, bringing the mixture to a boil before reducing to a simmer until the peas are tender.
Can I Use Frozen Or Canned Peas Instead Of Dried Split Peas?
Frozen or canned peas can be used, but the texture and flavor will differ. Frozen peas will cook quickly and may become mushy, while canned peas are already soft and may result in a thinner soup if not adjusted with additional potatoes or broth.
Should I Peel The Potatoes Before Adding Them To The Soup?
Peeling is optional. Leaving the skins on adds extra texture and nutrients, while peeled potatoes provide a smoother, more uniform consistency in the soup.
How Can I Thicken Split Pea Soup If It’s Too Thin?
To thicken the soup, simmer uncovered for additional time, mash a portion of the peas and potatoes directly in the pot, or use an immersion blender to blend part of the soup. Avoid adding flour or cornstarch initially, as the natural starch from potatoes usually suffices.
Can Split Pea Soup With Ham And Potatoes Be Frozen?
Yes, this soup freezes well. Allow it to cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stove, adding extra broth if necessary to restore consistency.
What Are Some Variations To Enhance The Flavor Of Split Pea Soup?
You can add herbs like rosemary or parsley, a splash of apple cider vinegar for brightness, or smoked paprika for a deeper smoky taste. Some recipes also include leeks, parsnips, or a touch of cream for richness.