Name: Classic Split Pea Soup - Easy Beef & Veggie Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6-8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, diced; 3 carrots, diced; 3 ribs of celery, diced; 2 garlic cloves, minced; 1 pound dried split peas, rinsed; 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 beef ham (from ham bone or added separately); Finely chopped fresh parsley, for garnish

Classic Split Pea Soup is more than just a meal; it’s a warm embrace on a chilly evening, a comforting tradition passed down through generations, and a surprisingly hearty yet simple dish that never fails to satisfy. There’s a reason this humble soup has stood the test of time. Perhaps it’s the way the humble split pea transforms into a creamy, rich broth, or the subtle, smoky depth brought by a beef ham bone. It’s the kind of recipe that whispers stories of cozy kitchens and shared meals, making it a beloved staple for so many. What truly sets this Classic Split Pea Soup apart is its incredible depth of flavor achieved with minimal, everyday ingredients. It’s a testament to how simple components, when treated with care, can create something truly spectacular. Get ready to discover (or rediscover!) the magic of a truly authentic Classic Split Pea Soup that will become a cherished recipe in your own home.

Ingredients:

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

Cooking the Foundation

Sautéing the Aromatics

Start by preparing your flavor base. Heat 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 the diced medium onion, the diced carrots, and the diced celery. This trio, often called a mirepoix, is the cornerstone of so many delicious soups and stews, providing sweetness, depth, and a wonderful vegetal aroma. Stir these vegetables frequently, allowing them to soften and become slightly translucent, which should take about 8 to 10 minutes. You’re not looking for browning here, just a gentle softening that coaxes out their natural flavors. Once they’ve softened, add the minced garlic cloves. Cook for another minute or so, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup.

Building the Soup

Combining Ingredients and Simmering

Now it’s time to add the stars of our Classic Split Pea Soup. Add the 1 pound of thoroughly rinsed dried split peas to the pot. Rinsing the peas helps to remove any dust or small debris. Next, stir in the ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. These simple seasonings will enhance the natural flavors of the other ingredients. Tuck in the bay leaf, which will impart a subtle herbaceous note as it simmers. Now, introduce the pièce de résistance: beef ham meaty beef ham bone. This bone is crucial for developing that deep, savory, and authentic split pea soup flavor. Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. The broth adds a layer of richness, while the water helps to achieve the desired soup consistency. Stir everything together well.

The Long Simmer

Bring the soup to a boil over medium-high heat. Once it reaches a boil, immediately reduce the heat to low, cover the pot, and let it simmer gently. This slow cooking process is essential for tenderizing the split peas and for allowing the flavors to meld beautifully. You’ll want to simmer the soup for at least 1.5 to 2 hours, stirring occasionally to prevent the peas from sticking to the bottom of the pot. As the peas cook, they will break down and naturally thicken the soup. If the soup becomes too thick for your liking during this simmering period, you can add the remaining 1 cup of water, a little at a time, until you reach your desirbeef hamconsistency. The ham bone will continue to release its delicious flavor into the broth.

Finishing ToucheBeef Hamh3>

Shredding the Ham

After the initial simmering tibeef ham carefully remove the beef ham bone from the pot. It will be hot, so use tongs or a sturdy spoon. Once it’s cool enough to handle, you can shred any meat off the bone. This meat will be wonderfully tenderbeef hamd flavorful. Chop this shredded ham into bitbeef hamized pieces. This is the “diced beef ham” mentioned in the ingredients, which will be added back to the soup for extra texture and meaty goodness. Discard the bone itself, as its work is done.

Final Flavor Adjustment anbeef hamerving

Return the shredded and diced ham to the pot. Stir it into the soup and let it beef hammer for another 15 to 20 minutes, allowing the ham to heat through and its flavors to meld with the peas. Taste the soup and adjust the seasoning if necessary. You might find you need a little more salt or pepper, beef hamending on your preference and the saltiness of your ham bone and broth. The soup should now be thick, rich, and wonderfully fragrant. To serve, ladle the hot Classic Split Pea Soup into bowls. Garnish generously with finely chopped fresh parsley. The vibrant green of the parsley provides a beautiful visual contrast and a fresh, herbaceous finish that complements the savory depth of the soup perfectly. Enjoy this comforting and classic dish!

Conclusion:

We’ve reached the end of our journey into creating the ultimate Classic Split Pea Soup! I hope you’ve enjoyed learning how to craft this hearty and comforting dish. This soup is more than just a meal; it’s a warm hug in a bowl, perfect for chilly evenings or whenever you need a taste of home. The rich, savory broth, tender peas, and flavorful additions combine to create a truly satisfying experience that’s surprisingly simple to make.

For serving, consider pairing your Classic Split Pea Soup with a crusty bread for dipping, a simple side salad, or even some beef ham sandwiches. It’s also fantastic on its own as a complete and nourishing meal. Don’t be afraid to get creative with variations! You can add other vegetables like carrots or celery, or try different herbs for a subtle twist. Some people even enjoy a touch of smoked paprika for an extra layer of smoky depth.

I encourage you to gather your ingredients and give this Classic Split Pea Soup a try. The aroma alone will fill your kitchen with a sense of warmth and anticnon-alcoholic ipation. Remember, cooking is an adventure, and this recipe is a wonderful place to start. Enjoy the process, and savor every delicious spoonful!

Frequently Asked Questions:

Q: Can I make Classic Split Pea Soup vegetarian or vegan?

Absolutely! To make a vegetarian or vegan version of Classic Split Pea Soup, simply omitbeef hame ham hock or beef bacon. Instead, use vegetable broth and add extra vegetables like carrots, celery, and leeks for flavor. You can also incorporate a smoked paprika for a hint of smoky essence.

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

Classic Split Pea Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors have had more time to meld together!

Q: Can I freeze Classic Split Pea Soup?

Yes, Classic Split Pea Soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.