Pea and Ham Soup

Pea and Ham Soup

Pea and Ham Soup is a hearty, comforting dish that’s perfect for colder weather. It combines the rich, savory flavor of ham with the mild earthiness of peas, creating a satisfying, flavorful soup.

This dish is easy to make, nutritious, and a great way to use up leftover ham. Here’s how to make a simple and delicious version of Pea and Ham Soup.

Ingredients:

Dried split peas: 1 ½ cups (green or yellow)

Ham: 2 cups, diced (preferably leftover ham or ham hock)

Carrot: 1 large, diced

Celery: 2 stalks, diced

Onion: 1 medium, diced

Garlic: 2-3 cloves, minced

Bay leaves: 2

Thyme: 1 teaspoon dried or 1 sprig fresh

Chicken or vegetable broth: 4-5 cups (or water)

Olive oil: 1 tablespoon (for sautéing)

Salt and pepper: to taste

Ham bone: optional (for additional flavor)

Fresh parsley: chopped (optional, for garnish)

Instructions:

Prepare the Ingredients:

Rinse the split peas thoroughly under cold water to remove any debris. If you’re using a ham bone, make sure to remove any excess fat and cut the ham into smaller pieces.

Dice the vegetables (carrot, celery, onion, and garlic) and set them aside.

Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until they soften and the onion becomes translucent.

Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

Add the Ham and Broth:

Add the diced ham (and ham bone, if using) to the pot. Stir to combine, then pour in the chicken or vegetable broth.

Add the rinsed split peas, bay leaves, and thyme. Stir everything together and bring to a boil.

Simmer the Soup:

Once the soup is boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1-1.5 hours, or until the peas are tender and have broken down, thickening the soup. Stir occasionally to ensure nothing sticks to the bottom.

If you’re using a ham bone, you can remove it after 45 minutes to an hour, stripping off any remaining meat and adding it back to the soup.

Season the Soup:

Once the peas are fully cooked and the soup has thickened, taste and season with salt and pepper as needed. If the soup is too thick, you can add extra water or broth to reach your desired consistency.

Serve:

Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread or a side salad for a complete meal.

Tips:

Ham: Using leftover ham or a ham hock will infuse the soup with a deep, smoky flavor. If you don’t have leftover ham, you can also use store-bought diced ham or even smoked sausage for a different flavor.

Split Peas: Dried split peas do not require pre-soaking, making them easy to work with. However, you can soak them overnight if you prefer a quicker cooking time.

Consistency: If you prefer a smoother texture, you can use an immersion blender to puree part or all of the soup once the peas are tender.

Vegetarian Option: For a vegetarian version, simply omit the ham and ham bone, and use vegetable broth instead of chicken broth. You can add extra seasonings like smoked paprika or liquid smoke to mimic the savory depth that ham provides.

Pea and Ham Soup is a hearty and satisfying dish that’s perfect for warming up on a chilly day. With its rich flavors and simple ingredients, it’s sure to become a comforting favorite in your recipe collection.