Name: Classic Split Pea Soup-Hearty Beef Broth Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6-8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 3 medium carrots, diced; 3 ribs of celery, diced; 2 cloves garlic, minced; 1 pound dried green split peas, rinsed and picked over; ½ teaspoon dried thyme; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 bay leaf; 1 meaty beef ham bone; 4 cups low-sodium chicken broth; 3 to 4 cups water; 1 cup diced cooked beef ham; 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 embrace on a chilly evening, and a timeless classic that evokes memories of cozy kitchens and simple pleasures. There’s an undeniable magic in the way humble split peas transform into a rich, savory broth, infused with the irresistible aroma of smoky beef ham. People adore Classic Split Pea Soup for its hearty satisfaction, its depth of flavor that builds with every simmer, and the sheer simplicity of its preparation. It’s a dish that feels both rustic and refined, capable of feeding a hungry family or providing a moment of peaceful solitude. What truly sets this Classic Split Pea Soup apart is the perfect balance of tender peas, succubeef hamt ham, and aromatic vegetables, creating a symphony of textures and tastes that lingers long after the last spoonful.

Prepare yourself for a truly satisfying culinary experience.

This recipe will guide you to perfection.

Ingredients:

2 tablespoons extra-virgin extract olive oil
1 medium yellow onion, diced
3 medium carrots, diced
3 ribs of celery, diced
2 cloves garlic, minced
1 pound dried green split peas, rinsed and picked over
½ teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 bay leaf
1 meaty beef beef ham bone (see tips and alternatives)
4 cups low-sodium chicken broth
3 to 4 cups water
1 cup diced cooked beef hamf ham beef hamom the ham bone or added separately)
Finely chopped fresh parsley, for garnish

Preparation and Sautéing the Mirepoix

The foundation of any great soup is a well-developed aromatic base, and for our Classic Split Pea Soup, that means a classic mirepoix. Start by heating the 2 tablespoons of egin extracta-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add your diced medium yellow onion. Sauté the onion, stirring occasionagin extract, until it begins to soften and become translucent, which should take about 5 to 7 minutes. Don’t rush this step; allowing the onion to soften properly releases its natural sweetness. Next, add the diced carrots and celery to the pot. Continue to cook, stirring frequently, for another 8 to 10 minutes, or until the vegetables are tender-crisp. This gentle sautéing allows the flavors of the vegetables to meld and deepen before the liquid is added.

Building the Soup Base

Once your mirepoix is beautifully softened, it’s time to introduce the garlic. Add the 2 minced garlic cloves to the pot and cook for just about 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor to the soup. Now, it’s time for the star ingredient: the dried split peas. Add the 1 pound of rinsed and picked-over dried green split peas to the pot. It’s important to rinse your split peas thoroughly to remove any dust or small stones. Add the ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Stir everything together to coat the peas and vegetables with the aromatics. This brief toasting of the spices and peas helps to awaken their flavors.

Simmering the Soup

Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. If you prefer a thinner soup, you can add the full 4 cups of water later during the simmering process. Add the 1 bay leaf to the pot. Now, place beef ham meaty beef ham bone into the liquid, ensuring it’s submerged as much as possible. Bring the entire mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently. This slow simmer is crucial for tenderizing the splbeef hampeas and for the ham bone to release its savory essence into the broth. You’ll want to simmer the soup for at least 1.5 to 2 hours, or until the split peas are very tender and have started to break down, creating a naturally creamy texture. Stir the soup occasionally to prevent sticking and to ensure even cooking. If the soup becomes too thick during this stage, simply add the remaining 1 cup of water.

Finishing and Enhancing the Flavor

Once the split peas are tender and the soup has reached your desired consistency,beef ham’s time to remove thebeef hamm bone. Carefully lift the ham bone out of the pot. Once it’s cool enough to handle, you can shred any leftover meat from the bone and add it back into the soup. This is where you’ll also beef ham the 1 cup of diced cooked beef ham, if you didn’t get enough meat from the bone itself. Discard the bay leaf. Taste the soup and adjust the seasoning with more kosher salt and freshly grounbeef hamlack pepperbeef ham needed. Remember, the ham bone and diced ham will already contribute saltiness, so season cautiously. For an extra silky texture, you can use an immersion blender to partially or fully purée the soup at this stage. Be careful when using an immersion blender in hot liquid, and always start on a low setting.

Serving Your Classic Split Pea Soup

Ladle the hot Classic Split Pea Soup into bowls. The rich, comforting aroma should fill your kitchen. For a beautiful presentation and a burst of fresh flavor, generously sprinkle each serving with finely chopped fresh parsley. This simple garnish adds a welcome contrast to the hearty soup. Serve immediately with crusty bread for dipping, or a side salad for a complete and satisfying meal. This soup is even better the next day, as the flavors have more time to meld together. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.

Conclusion:

And there you have it – the ultimate guide to creating a comforting and delicious bowl of Classic Split Pea Soup! We’ve walked through each step, ensuring that your journey from humble dried peas to a hearty, flavorful meal is smooth and successful. This soup is a true testament to simple ingredients transforming into something truly special. It’s perfect for a chilly evening or a satisfying lunch, bringin extractg a touch of homestyle goodness to your table.

When it comes to serving, I love pairing my Classic Split Pea Soup with a crusty baguette for dipping, or a side of simple cornbread. For a lighter option, a crisp green salad complements the richness beautifully. Don’t be afraid to experiment with variations! You can add other vegetables like carrots or celery for extra texture, or even a pinch of smoked paprika for a deeper flavor profile. The beauty of this soup is its adaptability. I truly encourage you to give this recipe a try; the results are incredibly rewarding!

Frequently Asked Questions:

Can I make Classic Split Pea Soup vegetarian?

Absolutely! To make your Classic Split Pea Soup vegetarian, simply omit the beef ham hock or any other meat. You can enhance the savory flavor by using a good quality vegetable broth and adding ingredients like sautéed mushrooms, nutritional yeast, or a bay leaf during the simmering process. Some people also find a touch of soy sauce or liquid aminos adds a nice umami depth.

How long does Classic Split Pea Soup last in the refrigerator?

Leftover Classic Split Pea Soup is a fantastic thing to have on hand! It typically lasts for about 3-4 days when stored in an airtight container in the refrigerator. The flavors often meld and deepen overnight, making it even more delicious on the second day. You can also freeze portions for longer storage, up to 2-3 months.