Pea and Ham Soup – Hearty soup with split peas and ham.
Pea and Ham Soup is a classic comfort food that's both nourishing and warming. This wholesome soup combines the sweetness of green split peas with the savory depth of ham, simmered to perfection with a mirepoix of onions, carrots, and celery. Herbs such as thyme and bay leaves infuse additional layers of flavor into the dish, and a ham bone or hock can be used during the cooking process to enrich the broth. Once the peas are fully cooked and tender, the soup is typically blended to achieve a smooth and creamy consistency, although it can also be left chunky if preferred. It's ideal for cozy nights in or as a satisfying meal during the colder months.
Today, we're stirring up a pot of heartiness with our Split Pea and Ham Soup – a dish that's sure to warm your soul and fill your belly. This recipe combines the wholesome goodness of split peas with the savory depth of ham, alongside a mélange of vegetables to create a soup that's not just tasty, but also incredibly nourishing. So roll up your sleeves, and let's get cooking!
Ingredients:
- 1 kilo split peas
- 3-4 liters of water
- 2 medium onions, diced
- 4 cloves of garlic, minced
- 4 stalks of celery, diced
- 2 medium carrots, diced
- Cooking oil, as needed
- A good pinch of salt, plus more to taste
- Freshly cracked black pepper, to taste
- 2 bay leaves
- 1 tablespoon garlic powder
- Cooked ham, cubed (quantity as desired)
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Prep Time: 1 hour 20 minutes (including rehydration time)
Cook Time: Approximately 25 minutes
Total Time: About 1 hour 45 minutes
Equipment:
- Large pot
- Cutting board
- Chef's knife
- Colander
- Stove
Instructions:
1. Begin by rinsing your split peas thoroughly, washing them a couple of times to remove any debris or grit. Once cleaned, place them in a large pot with 3-4 liters of water.
2. Bring the pot to a boil and let the split peas boil for about 8 minutes. After boiling, turn off the heat and allow them to stand for an hour to rehydrate.
3. While the peas are rehydrating, dice your onions, celery, and carrots to similar sizes for even cooking. Mince your garlic cloves finely.
4. Place a pan on the stove over a low to medium flame and coat the bottom lightly with cooking oil. Add your diced onions, celery, carrots, and minced garlic to the pan.
5. Season the vegetables with a pinch of salt, some freshly cracked black pepper, and add two bay leaves. Saute the vegetables until they're beginning to soften, stirring occasionally.
6. Stir in 1 tablespoon of garlic powder and continue to saute the veggies, allowing the flavors to meld together.
7. Cut your cooked ham into cubes, matching the size with your diced vegetables for a consistent bite in your soup.
8. Once the vegetables have softened and become aromatic, add the cubed ham to the pan, stirring to combine, and allow it to heat through for a couple of minutes.
9. Return to your peas, which should have rehydrated by now. Bring the peas back up to a boil in their pot.
10. Before adding the vegetable and ham mixture, test some of the peas to ensure they are slightly softened yet retaining some texture, as you don’t want a mushy soup. They should be soft with a hint of bite.
11. Once the peas are ready, incorporate the sauteed vegetables and ham into the pot with the peas, stirring everything to combine well.
12. Allow your soup to simmer together for a few moments, tasting and adjusting the seasoning with salt and black pepper to your preference.
13. Continue to cook the soup until all ingredients are fully warmed through and flavors have melded to your satisfaction.
14. Serve this hearty soup hot, offering a nourishing, satisfying meal perfect for colder days or when you need a comforting boost.
Cooking Tips: Always taste as you go, adjusting the seasonings to your preference. Feel free to vary the vegetables according to what you have on hand or your tastes preferences.
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This recipe is brought to you by Backyard Chef on their YouTube channel https://www.youtube.com/@BackyardChef , where you can find more down-to-earth, homestyle cooking guides.
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