Hearty Split-Pea Soup

This 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.