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Grandma's Heartwarming Split Pea Soup
Whenever I whip up this split pea soup, my kitchen swirls with memories of my mom's home cooking. That mix of soft peas, tender ham chunks and fresh garden veggies makes for the most soothing soup you'll ever try, just right for those cold nights. And the best part? It comes together easily with just a handful of simple stuff you've probably got around.
A Spoonful of Nostalgia
There's nothing like homemade split pea soup that's been gently bubbling away with a flavorful ham bone. The taste always takes me back to family Sunday meals when I was little. Sure, you can grab the canned stuff in a pinch, but it just doesn't match the rich flavor of this from-scratch version loaded with crisp veggies and juicy ham bits.
Your Ingredient List
- Olive Oil: For cooking your veggies, though butter works fine too.
- Yellow Onion, Celery, Carrots, and Garlic: These form your flavor base and add nice pops of color.
- Chicken Broth and Water: Creates the liquid without drowning out the gentle pea taste.
- Dried Split Peas: Just sort through them, give them a rinse, and drain before using.
- Bay Leaves, Thyme, and Parsley: Either fresh or dried herbs work to deepen the savory notes.
- Salt and Pepper: Wait until after the ham cooks before going all in with seasoning.
- Ham Bone: Gives amazing richness, though ham shanks work in a pinch.
Cooking Steps
- Cook Your Veggies
- Warm up olive oil in a big pot over medium-high heat. Toss in your chopped onion and celery, cooking for 3 minutes. Add your chopped garlic and let it cook another minute.
- Pour In Your Liquids and Peas
- Add chicken broth and water. Mix in your split peas, bay leaves, and thyme. Season lightly with salt and pepper.
- Cook With Ham
- Drop your ham bone into the pot and let it come to a boil. Turn heat down to low, put the lid on, and let it bubble gently for 1 hour, giving it a stir now and then.
- Get Your Ham Ready
- Pull out the ham bone from your soup. Let it cool for 10 minutes, then pull or cut the meat into small, bite-sized chunks.
- Add Your Carrots
- Put your diced carrots into the soup and keep it simmering for 30 minutes more, stirring occasionally, until your peas break down and your soup gets nice and thick.
- Mix Everything and Eat
- Put the ham pieces back into your soup. Taste and add more salt and pepper if needed. Enjoy it hot, topped with some fresh parsley if you want.
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Handy Cooking Tricks
I sometimes throw in some cubed potatoes with the carrots to make it extra filling. If your soup isn't thick enough, just let it cook uncovered a bit longer. Remember that it'll thicken up as it sits, so you might need to add a little water when you warm it up later.
Storing Extra Portions
This soup actually tastes way better the day after you make it once all the flavors get friendly with each other. It'll stay good in your fridge for about 3 days. I usually make twice as much and stick portions in the freezer, leaving some space at the top since it grows when frozen. They'll stay good for up to 3 months, which is super handy for those crazy busy nights.
Different Cooking Options
When life gets crazy, I dump everything in my slow cooker with just 2 cups of water and let it do its thing all day, about 7 to 8 hours on low. If you're in a rush, grab your Instant Pot. Just brown those veggies using the saute function, then pressure cook everything for 15 minutes and let the pressure drop naturally.
Closing Thoughts
Delicious, warming pea soup that’s perfect for cozy meals. Simple ingredients and flexible cooking options make this dish a household favorite.
Common Recipe Questions
- → Can I store pea soup in the freezer?
Yep, it freezes nicely for up to 3 months in sealed containers. Let it cool off first, and thaw it in the fridge overnight before reheating.
- → What else can I use instead of a ham bone?
Ham shanks work well as a replacement. If that's not available, chopped ham will do, though it won’t give the same depth of flavor as cooking with a bone.
- → My soup feels too thin—what should I do?
As the peas cook down, the soup naturally thickens. If it’s still runny, try leaving it uncovered during the last half-hour. It will also get thicker as it cools.
- → Which cooking method do you recommend?
It depends on your day! Stovetop gives the most control, slow cookers are perfect for set-it-and-forget-it, and pressure cookers work when you’re short on time.
- → How long can I keep pea soup in the fridge?
Sealed in a container, it’ll keep for 4-5 days in the refrigerator. In fact, the flavors get even better after a day or two!