Split Pea Soup Recipe for Cold Days

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When the chilly weather hits, I often find myself craving a warm bowl of split pea soup.

This dish is more than just a meal; it’s a true comfort food that warms both the body and the soul.

I got this recipe from my grandmother and I am missing her a little extra today so I felt like making this recipe and sharing it.

A hearty split pea soup recipe combines simple ingredients like dried split peas, ham, and a mix of vegetables to create a filling and nutritious dish that’s perfect for any cold day.

I love the rich flavour and creamy texture that come from simmering split peas until they’re tender.

With just a few steps, I can have a delicious soup ready in no time. Each spoonful offers a satisfying blend of tastes, making it a favourite in my kitchen.

The Essentials of Split Pea Soup

When I make split pea soup, I focus on the right ingredients, cooking methods, and flavor improvements. Each part plays a key role in creating a delicious dish.

Ingredients Breakdown

For a hearty split pea soup, I start with the right ingredients. Split peas are the star, and I often choose yellow split peas for their mild flavour and vibrant colour. If I’m feeling adventurous, I sometimes use green split peas for a slightly sweeter taste.

Onions, carrots, and celery form the base of my soup. I always use chopped onion for its depth. Adding chopped carrot gives the soup texture and natural sweetness.

I include a ham bone or ham steak to infuse the soup with a smoky flavour. For a vegetarian option, I switch to vegetable broth and enhance with seasonings.

Thyme and bay leaves are my go-to herbs for added fragrance, while a pinch of salt and pepper rounds out the taste.

Suitable Cooking Techniques

The cooking technique is essential to achieving the right consistency. I typically use a soup pot or a Dutch oven for its even heat distribution.

First, I heat olive oil over medium heat.

Next, I sauté the chopped onion, celery, and carrot for about 5-7 minutes. This softens the vegetables and develops their natural sugars.

Then, I add the soaked dried split peas along with the ham bone (if using) and cover them with broth.

I bring everything to a boil before reducing the heat to simmer. It usually takes about 1-1.5 hours until the peas are tender.

Stir occasionally to prevent sticking and achieve a creamy texture.

Flavour Enhancements

To boost the taste, I like to experiment with spices and seasonings.

Besides thyme and bay leaves, I add garlic and a pinch of smoked paprika for an extra kick.

I often finish the soup with a splash of vinegar or a squeeze of lemon juice. This brightens the flavour and balances the richness of the ham.

If I’m after a thicker soup, I mash some of the peas or use an immersion blender.

These enhancements help elevate my split pea soup from simple to satisfying, making it a favourite in my kitchen.

Full Recipe:

Ingredients:

• 1 cup dried split peas, rinsed and sorted
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 3 green onions, sliced (white and green parts)
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 4 cups low-sodium chicken or vegetable broth
• 2 cups water
• 1 ham hock or 1 cup diced ham (optional)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

For the dumplings:

• 1 cup all-purpose flour
• 750 ml water (more as needed to make dumplings without being too sticky)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and carrots. Sauté for 5-7 minutes until vegetables start to soften.
2. Add garlic and cook for another minute until fragrant.
3. Add split peas, potatoes, bay leaf, thyme, broth, water, and ham hock or diced ham (if using). Bring to a boil.
4. Reduce heat to low, cover, and simmer for about 45-60 minutes, stirring occasionally, until peas and potatoes are tender and soup has thickened.
5. While the soup is simmering, prepare the dumplings. In a bowl, mix flour, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in milk until just combined.
6. When the soup is nearly done, remove bay leaf and ham hock (if used). If using a ham hock, shred the meat and return it to the pot.
7. Drop spoonfuls of dumpling dough onto the simmering soup. Cover and cook for an additional 15 minutes, or until dumplings are cooked through.
8. Add sliced green onions to the soup and stir gently.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.

Serving and Storing the Soup

When it comes to enjoying split pea soup, the right accompaniments can enhance its rich, creamy texture. Storing the soup correctly ensures that I can savour it later while maintaining its flavour and nutritional value.

Accompaniments and Pairings

I love serving split pea soup with a few key accompaniments to make the meal more satisfying.

Cornbread and garlic bread are classic choices that complement the soup’s hearty character. The sweetness of cornbread pairs well with the savoury flavour of the soup.

For protein, I often include leftover ham or smoked ham hock. These elements add depth and richness, making my soup a complete meal.

A sprinkle of salt and pepper enhances the flavours, and I sometimes add a dash of chicken stock or chicken broth for extra warmth.

You can also consider a light side salad or some steamed vegetables for a healthier balance. These additions make the soup perfect for lunch or a comforting dinner.

Storage Tips

Proper storage of split pea soup preserves its taste and texture.

After cooling, I make sure to store it in an airtight container. The soup can last up to four days in the refrigerator. Always let it cool before sealing to avoid bacterial growth.

If I have more soup than I can eat, freezing is a great option.

I use shallow containers to speed up the cooling process before I freeze it. The soup can be frozen for up to three months.

When reheating, I use a microwave or stovetop, ensuring that I warm it until it’s hot throughout.

Adjusting the seasoning with salt and pepper helps bring back its fresh taste.

Frequently Asked Questions

I often get questions about split pea soup, its preparation, and variations. Here are some common inquiries and detailed answers that can help enhance your cooking experience.

How can I enhance the flavour of my split pea soup?

To enhance the flavour, I like to add ingredients such as garlic, onions, and carrots.

Using fresh herbs like thyme or bay leaves can also elevate the taste.

For added richness, I sometimes sauté vegetables in olive oil or butter before adding the peas and broth.

Is it necessary to soak split peas prior to cooking them?

No, it is not necessary to soak split peas. Unlike many dried legumes, split peas cook well without soaking, saving me time during preparation. Just make sure to rinse them to remove any debris before cooking.

What can I use to thicken my split pea soup?

If I want to thicken my soup, I can purée part of it with an immersion blender.

Another option is to add diced potatoes or use flour or cornstarch mixed with water to create a slurry. This helps create a creamier consistency.

Can you provide a vegetarian variant of the split pea soup recipe?

Yes, I can make a delicious vegetarian version of split pea soup by using vegetable broth instead of chicken broth.

I also add extra vegetables, like spinach or zucchini, for added nutrition and flavour. This version remains hearty and satisfying.

What ingredients make for the best split pea soup with ham?

For the best split pea soup with ham, I recommend using a smoked ham hock or diced ham. These add a deep, savoury flavour.

I also include onions, garlic, carrots, and celery to enhance the overall taste.

How nutritious is split pea soup?

Split pea soup is very nutritious. It is high in protein and fibre. These nutrients help keep me full. It also provides essential vitamins and minerals. This makes it a healthy option for meals.