Hearty Split-Pea Soup
Submitted by cjardine2
Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.
YIELD
10 servingsPREP
5 minCOOK
4 hrsREADY
4 hrsThis is split pea soup stripped down to its essentials. One pound of dried split peas, a few carrots, an onion, a bay leaf, and chopped ham or turkey all go into a Dutch oven with water and simmer for hours until the peas dissolve into a thick, velvety base that barely needs a spoon.
The long, slow cook is the whole recipe. Three to four hours might sound like a lot, but split peas need that time to break down completely. By the end, most of the peas have melted into the broth, creating a naturally creamy soup without any cream, butter, or thickener.
A quarter teaspoon of allspice is the unexpected addition that sets this apart from most split pea recipes. It adds a warm, almost clove-like depth that plays beautifully against the smoky saltiness of the ham or turkey.
Kitchen Tips
- No need to soak the split peas overnight. They break down during the long simmer without any pre-soaking.
- Stir the pot every 30 to 45 minutes, especially toward the end. As the peas thicken, they can stick and scorch on the bottom.
- If using leftover ham, a bone-in piece adds even more flavor. Drop the bone in whole and fish it out before serving.
- The soup thickens dramatically as it cools. When reheating, thin it with water or broth until you hit the consistency you like.
Variations
- Smoky version: Add a smoked turkey leg instead of chopped turkey for a deeper, smokehouse flavor throughout.
- Vegetarian option: Skip the meat entirely and use vegetable broth instead of water. The peas provide plenty of protein on their own.
- Potato addition: Toss in a diced potato with the carrots for extra body and starch.
Ingredients
Directions
Heat ham or turkey, peas, carrots, onion and 7 cups of water in dutch oven.
Heat to boiling then reduce heat and simmer for 3 to 4 hours or until peas are soft.
Remove bay leaf and serve.
Makes 10 1-cup servings.
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