American Split Pea Soup

This is what thrifty home cooks have been making for generations to squeeze every last bit of flavor from a holiday ham bone.

Toss that bone into a pot with water, split peas, chopped onion, and carrots, then let everything simmer until the peas break down into a thick, velvety soup. The ham bone adds deep, smoky richness while the vegetables bring a touch of sweetness. As it cooks, the soup transforms from a watery broth into a comforting bowl that sticks to your ribs.

Serve it with crusty bread and you’ve got a meal that costs pennies but tastes like pure comfort.

Kitchen Tips

• No need to soak split peas like other dried legumes, they cook down just fine
• Simmer low and slow to prevent sticking and allow the peas to fully break down
• Pull meat from the bone after cooking and stir it back into the soup for extra protein
• Add water if needed as it cooks since split peas absorb a lot of liquid and can get too thick