Split Pea Soup #2

This split pea soup follows the slow, old-fashioned method: boil the dried peas, let them soak for an hour, then simmer with a whole piece of smoked ham until everything turns thick and velvety. No shortcuts, no blender needed. The peas break down on their own into that classic creamy texture.

The ham simmers whole with the peas for the first hour, which infuses the broth with deep smoky flavor. After pulling it out, you trim and cube the meat, then stir the pieces back in so every bowl has chunky bites of ham scattered throughout.

Carrots and celery go in during the last 45 minutes. Adding them later keeps them from dissolving into mush and gives the finished soup some color and texture against all that green.

This is a two-hour commitment, but almost all of it is hands-off simmering. The actual prep work takes about ten minutes.

Pro Tips

• Use boneless smoked ham if you want to skip the trimming step. A one-pound piece gives you plenty of meat and smoke flavor.
• Stir occasionally during the last 30 minutes. As the soup thickens, it can stick to the bottom of the pot and scorch.
• The soup thickens considerably as it cools. When reheating leftovers, add water or broth to thin it back to your preferred consistency.
• A splash of apple cider vinegar stirred in at the end brightens the flavor and cuts through the richness of the ham.

Variations

• Ham hock version: Use a smoked ham hock instead of boneless ham for a more traditional, bone-in approach with richer broth.
• Vegetarian split pea: Skip the ham entirely and use vegetable stock instead of water. Add a teaspoon of smoked paprika for depth.
• Curry spiced: Stir in a teaspoon of curry powder with the peas for a warming, Indian-inspired twist.