Thick and hearty, this Split Pea Soup is a creamy old fashioned recipe that's easy to make right on the stove top. Perfect to use up leftover ham and warm you up on a cold day.
Keyword Split Pea Soup
Prep Time 20minutes
Cook Time 2hours10minutes
Total Time 2hours30minutes
1pounddried split peas
1cupdiced carrots(about 2-3 large)
1cupdiced celery(about 2-3 ribs)
1ham bone or ham hock
2teaspoonsfresh thyme leaves
1large russet potatopeeled and diced
Salt and pepperto taste
Dump split peas into a large bowl. Cover with hot water. Set aside.
In a large pot over medium heat, melt butter.
Add onion, carrot, and celery. Cook until vegetables are tender, about 8-10 minutes.
Add garlic, and cook for an additional 2 minutes, until fragrant.
Drain split peas and add to pot with ham bone, bay leaves, thyme, chicken stock, and water. Stir to combine.
Bring soup mixture to a boil. Reduce heat, and simmer uncovered for about 1 hour, stirring occasionally until split peas are cooked down.
Add diced ham and potato. Stir to combine. Continue simmering for an additional 1 hour, until soup is cooked down to desired consistency and peas are broken down and very soft.
When ready to serve, remove ham bone and bay leaves. Season with salt and pepper to taste. Serve hot with croutons.
One serving is about a cup and a quarter (1.25 cups).
Do I Have to Soak the Split Peas? Nope. Most recipes call for soaking them overnight. I only soak them while I'm busy prepping the other ingredients. If you choose not to soak them, be sure to still rinse them.
"Old" split peas (ones that have been sitting in the pantry since you can't even remember when) will have a longer cook time. Or you can choose to soak them for longer, which will cut down the cook time to normal again.
Add the salt at the end. It's hard to predict the saltiness of the ham, so wait to season the soup until the end so that you don't over-salt it.
To substitute fresh thyme, you can use 1 teaspoon dried thyme leaves or 1/2 teaspoon ground thyme.
Chop and peel your potato right before adding it to the soup so that it does not brown.
Be sure to stir the soup every 20-30 minutes, especially close to the end, so it doesn't stick to the pan.
Serve your soup topped with croutons, crispy crumbled bacon, and fresh thyme. These homemade garlic croutons will take your soup to the next level.
Make Ahead Directions: To make this soup ahead, simply prepare according to directions. Once cooled, cover and place in the fridge
Storage: Store leftovers covered in the refrigerator for up to a week.
Freezer Directions: Allow soup to come to room temperature after cooking. Transfer to a freezer bag or dish. Freeze for up to 3 months. To use, thaw in the refrigerator overnight before reheating in a large pot.