Split-Pea Soup is one of my favorite early Springtime recipes because I still want warm substantial dishes when it’s still cool outside and I often have leftover ham that I need to use. I prefer to make this dish with ham stock, which I make from smoked ham hocks when I can. The smokey ham stock really adds a wonderful depth of flavor and usually is enough to season the soup perfectly all on its own. When I don’t have stock, I just use water and then make sure I add a good amount of salt so that it’s well-seasoned. The amount of salt and water I add to the pot varies from batch to batch, so it’s important for you to make the adjustments that you need according to your preferences.
Ingredients:
6c Ham Stock or Water (plus additional water, if needed)
Ham Steak: 6-8oz, diced
1lb. Dried Split-Peas
2 Medium Onions, diced
3 Cloves Garlic, chopped
2 Tbsp Olive Oil
Salt & Pepper to taste
Directions:
- -Pour Split peas into a strainer, sort to remove anything that is not a split-pea, and rinse well. Set aside.
- -In a large pot, heat olive oil and sauté onions and garlic with a small pinch of salt until translucent.
- -Add stock (or water), split-peas, and diced ham. Bring to boil.
- -Reduce to low heat, cover, and simmer for 40-60 minutes or until peas are desired tenderness.
- -Stir well and add water if necessary for desired thickness.
- -Taste for seasoning. Add salt and pepper as needed. If using ham stock you probably will not have to add much if any salt. If using just water, you will have to add at least 1 tsp of salt or more.
- -Simmer for an additional 10-15 minutes and test again for consistency and seasoning to see if you need to add any additional water or salt.
Tips:
- -You can make this a vegetarian dish by just using water as the base and not adding the ham.
- -Spicy works very nicely with Split-Peas. If you like things on the spicy side, you can add 1/4 tsp of cayenne pepper to make it moderately spicy and 1/2 tsp to make it very spicy.
- -This recipe also works really well in an Instant Pot. When making this in an Instant Pot, follow directions and, after you add all of your ingredients, just set your Instant Pot for “Soup” and then check for desired consistency and seasoning once the Soup cycle has finished (20 minutes).
- -This recipe freezes really well. I like to cool it down in the fridge and then portion it into single servings before freezing for an easy hearty heat and eat meal option when I need it.
I hope that you enjoy this very simple and very yummy recipe this Spring! We love it on its own for lunch or paired with grilled cheese for a filling dinner.
