Do not bash split pea soup! Haha! Most people have either never tried split pea soup or have never tried it done right. I agree, I have seen many of split pea soups in my days that are not the most appealing in presentation or taste.
In fact, I was just visiting my family up in Utah a few weeks ago. I went from 90 degree Phoenix weather at the time to Salt Lake City “freeze your butt off” weather. Yes, my definition of freeze your butt off is as follows – 60 degrees and below. Not only was it cold, but I didn’t feel too well the day we arrived. When we went out to dinner that night the only thing that sounded good was a bowl of soup. Only two soups were offered on the menu, one of which was split pea. Now if you are going to offer only two soups, they better be dang good! Right? Wrong! It was the most watered down, flavorless bowl of split pea I had ever eaten. I’m not sure I could have even found a single piece of ham with a magnifying glass on hand.
Since that evening I have been craving, like really craving a warm savory bowl of split pea soup. So of course, when my good friend Katie (and our hospitable Thanksgiving host this year) offered me a ham bone, I jumped right on it. This smooth and hearty soup will leave you wondering why you’ve never given split pea more of a chance.
Split Pea Soup
Ingredients:
1 bag dry split peas (1 lb. or 16 oz.)
1 ham bone*
12 cups water
2-3 cups chopped ham
1 medium onion, diced
1 cup carrots, halved and cut into 1/4 in. pieces
1 cup celery, cut into 1/4 in. pieces
1 cup new potatoes, peeled and diced (can use canned)
2 cloves garlic, minced
1 bay leaf
1 tablespoon lemon juice
1 1/2 to 2 teaspoons salt
1/4 teaspoon pepper
Directions:
1. Combine split peas, ham bone and water in a large stock pot. Bring to a boil, cover and reduce heat to low. Simmer for 2 to 2 1/2 hours (this is a good time to prepare your veggies), stirring occasionally, until ham begins to fall off the bone.
2. Cut as much ham pieces off the bone as possible, discarding fatty pieces. Return ham pieces to the pot and discard the bone.
3. Add all other ingredients. Bring pot to a boil. Reduce heat to create a simmer (slow gentle boil) and leave uncovered for an additional 45 minutes, stirring occasionally, until vegetables are tender.
4. Boil longer if you would like a thicker consistency.
5. Remove bay leave. Salt and pepper to taste. Serve and enjoy!
*You can make this without a ham bone. Just add ham flavoring to the water. You can find this in the soup or spice isle of the grocery store. If you are not using a bone, only simmer covered for 1 1/2 hours.
Serves 6-8
- 1 bag dry split peas (1 lb. or 16 oz.)
- 1 ham bone*
- 12 cups water
- 2-3 cups chopped ham
- 1 medium onion, diced
- 1 cup carrots, halved and cut into ¼ in. pieces
- 1 cup celery, cut into ¼ in. pieces
- 1 cup new potatoes, peeled and diced (can use canned)
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon lemon juice
- 1½ to 2 teaspoons salt
- ¼ teaspoon pepper
- Combine split peas, ham bone and water in a large stock pot. Bring to a boil, cover and reduce heat to low. Simmer for 2 to 2½ hours (this is a good time to prepare your veggies), stirring occasionally, until ham begins to fall off the bone.
- Cut as much ham pieces off the bone as possible, discarding fatty pieces. Return ham pieces to the pot and discard the bone.
- Add all other ingredients. Bring pot to a boil. Reduce heat to create a simmer (slow gentle boil) and leave uncovered for an additional 45 minutes, stirring occasionally, until vegetables are tender.
- Boil longer if you would like a thicker consistency.
- Remove bay leave. Salt and pepper to taste. Serve and enjoy!
