Description

When it comes to hearty and comforting meals, Split Pea Soup is a timeless classic. This recipe combines split peas, ham, and vegetables simmered in a rich broth to create a thick, flavorful soup perfect for chilly days. Whether you’re using a leftover ham bone or diced ham, this dish is an easy way to transform simple ingredients into a filling and nourishing meal that the whole family will love.

Ingredients

2 cups dried split peas (yellow or green, about 14 oz.)
1 meaty ham bone or 2 cups leftover ham, diced
4 cups water (or extra broth for richer flavor)
4 cups chicken broth
2 teaspoons dried parsley
1 bay leaf
3 ribs celery, diced
2 carrots, diced
1 large yellow onion, diced
½ teaspoon black pepper
½ teaspoon dried thyme leaves
Salt, to taste

Instructions

Rinse and drain split peas, checking for any debris.
In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 1 hour.
Stir in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer for another 45 minutes.
Remove the ham bone, chop the meat, and return it to the soup. Cook uncovered for about 20 more minutes, until peas are tender and the soup has thickened.
Discard the bay leaf, taste, and adjust seasonings with salt and pepper.

Notes

Split pea soup is best served hot with crusty bread, dinner rolls, or cornbread on the side. You can also top it with fresh parsley, croutons, or a sprinkle of shredded cheese for extra flavor. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it cools, so you may need to stir in a little broth or water when reheating. For longer storage, freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.