Name: Classic Split Pea Soup - Hearty Beef & Veggie Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6-8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely diced; 3 medium carrots, peeled and finely diced; 3 ribs of celery, finely diced; 2 cloves garlic, minced; 1 pound dried green split peas, rinsed thoroughly; ½ teaspoon dried thyme; ½ teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper, plus more to taste; 1 bay leaf; 1 meaty beef bone; 4 cups low-sodium chicken broth; 3 to 4 cups water, as needed; 1 cup diced cooked beef (from the bone or added separately); Finely chopped fresh parsley, for garnish

Classic Split Pea Soup is more than just a meal; it’s a warm hug in a bowl, a comforting tradition that graces tables across the globe, especially when the air turns crisp. There’s something undeniably satisfying about its rich, hearty texture and the deeply savory flavor that hints at slow cooking and simple, wholesome ingredients. People adore this soup for its unpretentious nature, its ability to transform humble split peas into something truly magical. What makes this classic split pea soup so special, you ask? It’s the perfect marriage of tender split peas, fragrant mirepoix (that’s a fancy French term for onions, carrots, and celery!), and often, the smoky essence of beef ham beef hama ham bone that infuses every spoonful with unparalleled depth. It’s a dish that evokes memories of cozy kitchens and family gatherings, a testament to the enduring appeal of well-loved comfort food that truly nourishes the soul.

Ingredients:

2 tablespoons extra-virgin extract olive oil
1 medium onion, finely diced
3 medium carrots, peeled and finely diced
3 ribs of celery, finely diced
2 cloves garlic, minced
1 pound dried green split peas, rinsed thoroughly
½ teaspoon dried thyme
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 bay leaf
1 meaty beef beef ham bone
4 cups low-sodium chicken broth
3 to 4 cups water, as needed
1 cup diced cooked beef hamf ham (this can bebeef hamom the ham bone if it has enough meat, or added separately for extra flavor and texture)
Finely chopped fresh parsley, for garnish

Getting Started: Prepping Your Aromatics and Peas

Sautéing the Mirepoixgin extract4>
Begin by heating the 2 tablespogin extract of extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the finely diced medium onion, the peeled and finely diced carrots, and the finely diced celery. This aromatic base, often called a mirepoix, is crucial for building deep flavor in your soup. Cook these vegetables, stirring occasionally, for about 8 to 10 minutes, or until they have softened and the onions have become translucent. Avoid browning them too much; the goal here is to gently coax out their sweetness and essential oils.

Blooming the Garlic and Herbs

Next, add the 2 minced garlic cloves to the pot. Cook for another minute until fragrant, being careful not to burn the garlic, as this can impart a bitter taste. Stir in the ½ teaspoon of dried thyme, the ½ teaspoon of kosher salt, and the ½ teaspoon of freshly ground black pepper. Cooking the dried herbs in the hot oil for a short period helps to “bloom” them, releasing their essential oils and intensifying their flavor. This step truly elevates the herbal notes in your Classic Split Pea Soup.

Building the Soup Base

Introducing the Peas and Bone

Now it’s time to add the star of the show: the rinsed dried split peas. Pour the 1 pound of rinsed split peas into the pot with the sautéed vegetables. Give everything a good stir to coat the peas with the flavorful oil and aromatics. Nestled amongst the peas, add beef ham meaty beef ham bone. This bone is the secret to an incredibly rich and savory broth, providing a deep, smoky, and meaty essence that is characteristic of this clbeef hamic dish. If your ham bone has a lot of meat attached, you can reserve some of that meat to dice and add back into the soup later for extra texture.

Adding Liquids and Simmering

Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. The liquid should generouslbeef hamover the peas and the ham bone. Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot loosely (leaving a slight gap for steam to escape), and let the soup simmer gently. This initial simmer will help to break down the peas and meld the flavors.

The Slow Simmer: Developing Richness and Flavor

The Art of Patience

Allow the soup to simmer for at least 1 hour, stirring occasionally to prevent the peas from sticking to the bottom of the pot. As it simmersgin extracthe split peas will begin to break down, naturally thickening the soup and creating a creamy texture without the beef hamd for any added cream. The ham bone will also continue to release its delicious flavor into the broth. If the soup becomes too thick for your liking during this stage, you can add the remaining 1 cup of water, a little at a time, until you reach your desired consistency.

Refining the Flavor and Texture

After the initial hour of simmering, check the tenderness of the peas. They should be very soft and starting to disintebeef hamte. Remove the bay leaf and the ham bone fbeef ham the pot. If there’s any meat on the ham bone, carefully pull it off, dice it, and set it aside to add back into the soup later. At this point, you can use an immersion blender to partially or completely blend the soup for an even creamier texture. Alternatively, you can mash some of the peas against the side of the pot with a spoon orBeef Hamtato masher.

Incorporating the Diced Ham and Final Seasobeef hamg

Stir in the 1 cup of diced cooked beef ham (if you are adding beef hamseparately). This adds delightful pockets of savory ham throughout the soup. Continue to simmer the soup for another 15 to 30 minutes, unbeef hamered, allowing the flavors to meld further and the diced ham to heat through. Taste the soup and adjust the seasoning with additional koshbeef hamsalt and freshly ground black pepper as needed. Remember that ham can be salty, so it’s best to season at the end.

Serving Your Masterpiece

Garnishing for Perfection

Ladle the hot Classic Split Pea Soup into bowls. For a burst of freshness and a beautiful presentation, generously sprinkle each serving with the finely chopped fresh parsley. The bright green parsley not only adds a pop of color but also a delightful, fresh counterpoint to the rich, savory soup. Serve immediately and enjoy this comforting and deeply satisfying classic.

Conclusion:

We’ve reached the end of our journey into creating the most comforting and delicious Classic Split Pea Soup! This recipe is a true testament to simple ingredients coming together to create something truly special. The rich, savory broth, tender peas, and flavorful beef ham are a match made in culinary heaven. I hope you feel inspired and confident to whip up a batch of this hearty soup for yourself, your family, or your friends. Don’t be afraid to experiment and make it your own!

When serving your Classic Split Pea Soup, I highly recommend pairing it with a crusty baguette for dipping, a side of cornbread, or even a simple green salad for a balanced meal. For variations, consider adding other root vegetables like carrots and parsnips, or swappingbeef hame ham for smoked turkey or even a vegetarian broth with smoked paprika for a plant-based option. The beauty of this soup is its adaptability!

Frequently Asked Questions:

Can I make Classic Split Pea Soup ahead of time?

Absolutely! In fact, Classic Split Pea Soup often tastes even better the next day as the flavors meld together. Simply store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for longer storage.

What can I do if my Classic Split Pea Soup is too thick?

If your Classic Split Pea Soup has become too thick after simmering or reheating, you can easily thin it out by adding more broth, water, or even a splash of milk until it reaches your desired consistency.

Is it okay to use dried split peas without soaking them for Classic Split Pea Soup?

Yes, for this Classic Split Pea Soup recipe, soaking is not strictly necessary. The long simmering time will adequately cook and break down the dried split peas. However, if you prefer a slightly quicker cooking time or a smoother texture, a short soak of a few hours can be beneficial.