Jim's Yellow Split Pea Soup

This split pea soup does things the old-fashioned way: yellow split peas simmer with a ham bone for 2 ½ hours until the peas dissolve into a thick, creamy base, then vegetables, garlic, thyme, and a crushed chile pepper go in for the final 30 minutes.

The ham bone is the engine of the whole pot. All that connective tissue, marrow, and clinging meat break down during the long simmer, releasing gelatin and smoky pork flavor into the broth. When the bone comes out, strip the remaining meat off and stir it back in.

For thickness, scoop out half a cup of the pea mixture, puree it smooth, and stir it back into the pot. This thickens the soup naturally without adding cream or a roux. A flour slurry works too if you want it even heartier.

Kitchen Tips

• Yellow split peas cook a bit slower than green and hold their shape slightly longer. The finished soup has a milder, sweeter flavor than green split pea soup.
• Include the celery leaves. They have more flavor than the stalks and add a fresh, herbal note to the finished soup.
• Remove the bay leaf before serving. It’s done its job and biting into one is unpleasant.
• This soup thickens considerably as it cools. Thin with water or broth when reheating leftovers.

Variations

• Use a chicken or turkey carcass instead of a ham bone for a lighter, less smoky version.
• Stir in chopped cooked sausage at the end for a heartier, meatier bowl.
• Add a tablespoon of tomato paste with the vegetables for a slightly tangy, deeper flavor.