Hearty Split Pea Soup

This split pea soup has been my go-to comfort dish for countless winters now. There's just something magical about sitting down with a hot bowl of this thick, filling soup that seems to chase away the cold right down to your bones.

My hubby swears this soup knocked out his winter sniffles last season. I can't prove that medically, but I can tell you he wolfed down three servings back to back, which is totally unlike him!

Ingredients at a Glance

• Split peas: These little dried gems are the backbone here. They're super cheap and loaded with protein and fiber.
• Ham bone: This brings all that deep flavor to the party. I always tuck away bones from our holiday meals just for this.
• Aromatics: The trusty trio of onions, carrots and celery builds that flavor foundation.
• Herbs: Just basic dried thyme and a bay leaf do the trick - keep it simple.
• Time: Not something you buy, but crucial! This soup needs gentle cooking to work its wonders.

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Cooking Method

Getting Peas Ready

The speedy soak trick works great and helps when I forget to plan ahead. Just cover them with water, let them boil briefly for two minutes, then set them aside. They'll get nice and soft in about an hour.

Building Taste

Tossing in the ham bone right at the start lets all those smoky, rich notes work their way into every bit of the soup. Don't cut corners on this initial slow cook - it's creating your flavor backbone.

Adding Veggies

I pop in the carrots and celery during the second half of cooking so they stay somewhat intact. They'll soften perfectly but keep enough bite to complement the smooth peas.

Managing Thickness

Simmering longer with no lid will give you a thicker result. I prefer mine easy to eat with a spoon but not so thick you could stand utensils in it. You'll find your own sweet spot!

I got this recipe from my grandma, who always had something bubbling away on her stove. She taught me good soup can't be rushed - you've gotta give it time for those flavors to really come together.

Tasty Pairings

This soup stands strong as a meal by itself, but we always have some crusty bread handy for dunking. A light green salad with tangy dressing makes a great contrast to the hearty soup. When friends come over, I sometimes pour it into hollowed bread bowls, which always gets oohs and aahs.

Tweak It Your Way

Toss in some diced potatoes for extra fill-power. Add minced garlic for more depth. If you want it smoother, give it a few pulses with a stick blender. For freshness, stir in chopped parsley just before serving. Sometimes I add a glug of cream to make it extra rich.

Smart Keeping

This soup freezes amazingly well, so I often cook twice as much. I pack it into single-serving containers for quick grab lunches. When you warm it back up, you might need to add a splash of water or broth to get it back to how runny you like it.

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Expert Tricks

• Crush garlic with the flat part of your knife to release more flavor
• Drop in a parmesan rind while cooking for amazing richness (fish it out before eating)
• You can freeze and reuse that ham bone once more before tossing it

This split pea soup has pulled me through so many cold seasons. There's something truly wonderful about turning such basic ingredients into something so deeply satisfying. And nothing beats seeing my family's happy faces when they come in from the cold to the smell of this simmering on the stove!

Frequently Asked Questions

→ Is it really necessary to soak the peas first?

No, but soaking can make the peas cook faster and more evenly. A quick soak (boiling 2 minutes, then letting sit) can also make them easier to digest.

→ What works instead of a ham bone?

Try smoked turkey legs, ham hocks, or bacon. For a no-meat option, use a bit of liquid smoke and swap water for veggie broth.

→ Why's my soup watery?

Soup thickens while cooking and even more as it cools. If it's still thin, let it simmer uncovered till it reaches the texture you like.

→ Can I make this in a crockpot?

Absolutely! Skip the soaking and toss everything in the slow cooker. Cook on low for 8-10 hours or high for 4-5, adding veggies in the last hour.

→ What's the best way to store leftovers?

Cool soup first, then keep it in airtight containers in the fridge for 4 days or freeze up to 3 months. Add water or broth when reheating if it’s thickened too much.