Stovetop Split Pea Soup with Ham Recipe
Introduction
This stovetop split pea soup with ham is a hearty and comforting dish perfect for chilly days. Packed with tender split peas, savory ham, and aromatic herbs, it comes together with simple ingredients for a satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 4 ounces diced onion (about 1 large)
- 1/2 cup (2 ounces) diced celery
- 2 ounces (about 1/2 cup) diced carrot
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 3/4 pound (12 ounces) dry green split peas
- 1 (32 ounce) box chicken stock
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 1/2 teaspoon ground black pepper
- 1 small ham shank (preferred), or 1 cup diced/shredded ham
- 1/2 cup to 1 cup water
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- Salt to taste
Instructions
- Step 1: In a stock pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery with 1/4 teaspoon salt. Cook for 8 to 10 minutes, stirring occasionally, until vegetables are softened and onions are translucent. Add the minced garlic and split peas, and cook for 1 more minute to release their flavors.
- Step 2: Pour in the chicken stock and add the bay leaves, thyme sprigs, and ground black pepper. Place the ham shank in the pot. Bring the soup to a boil, then reduce heat to low, cover, and let it simmer gently.
- Step 3: Simmer the soup for about 45 minutes, stirring occasionally to prevent sticking. Remove the ham shank and let it cool slightly. Shred the meat off the bone and return it to the pot. If using diced ham instead, add it now along with 1/2 cup water. Continue to simmer for another 10 to 15 minutes, until the split peas are soft but not mushy and the soup has thickened to your liking. Add more water if needed. Discard the bay leaves and thyme sprigs.
- Step 4: Stir in the white wine vinegar and Worcestershire sauce. Taste the soup and adjust salt in 1/4 teaspoon increments as needed.
- Step 5: Serve hot with crusty bread or croutons for a satisfying meal.
Tips & Variations
- For a vegetarian version, omit the ham and use vegetable broth instead of chicken stock. Add smoked paprika for a smoky flavor.
- If you prefer a smoother texture, use an immersion blender to partially puree the soup before adding the ham.
- Adding a squeeze of lemon juice instead of vinegar can brighten the flavors differently.
- Use leftover cooked ham or ham bone to save time and add richness.
Storage
Store leftover soup in a covered container in the refrigerator for up to 4 days. When reheating, add a little water to loosen the soup if it has thickened too much. Reheat gently on the stovetop until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow split peas instead of green split peas?
Yes, yellow split peas can be used as a substitute. They have a slightly sweeter flavor but cook similarly. Adjust cooking time as needed since they may soften faster.
Do I need to soak the split peas before cooking?
No soaking is required for split peas. They cook relatively quickly compared to other dried legumes, making them convenient for soups without advance preparation.
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Stovetop Split Pea Soup with Ham Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This hearty and comforting Stovetop Split Pea Soup with Ham features tender green split peas simmered with fragrant vegetables, fresh herbs, and savory ham shank for rich flavor. Perfect for a cozy meal, this soup develops deep taste after slow simmering and is finished with a touch of vinegar and Worcestershire sauce to brighten the flavors.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 4 ounces diced onion (about 1 large)
- 1/2 cup (2 ounces) diced celery
- 2 ounces (about 1/2 cup) diced carrot
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
Soup Base
- 3/4 pound (12 ounces) dry green split peas
- 1 (32 ounce) box chicken stock
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 1/2 teaspoon ground black pepper
Ham and Flavorings
- 1 small ham shank preferred (or 1 cup diced/shredded ham)
- 1/2 cup to 1 cup water
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- Salt to taste
Instructions
- Sauté Vegetables: In a stock pot, heat olive oil over medium heat. Add diced onion, carrot, and celery with 1/4 teaspoon salt. Cook, stirring occasionally, for 8-10 minutes until vegetables are softened and onions turn translucent. Add minced garlic and split peas, cooking for an additional 1 minute to release their aroma.
- Add Stock and Herbs: Pour in the chicken stock, then add dried bay leaves, fresh thyme sprigs, and ground black pepper. Place the ham shank into the pot. Bring the mixture to a boil, stirring thoroughly to combine all ingredients, then reduce heat to low. Cover the pot and let the soup simmer gently.
- Simmer and Incorporate Ham: Let the soup simmer for 45 minutes, stirring occasionally to prevent sticking. Remove the ham shank carefully and allow it to cool slightly. Shred the meat off the bone, then return the shredded ham to the soup. Add 1/2 cup of water (more if needed) and continue to simmer for another 10-15 minutes until the split peas are very soft and starting to break down, creating a thick but not mushy consistency. Adjust thickness by adding up to another 1/2 cup of water if desired. Remove the thyme and bay leaves. Stir in white wine vinegar and Worcestershire sauce. Taste and adjust salt in 1/4 teaspoon increments as needed.
- Serve: Ladle the soup into bowls and serve hot, ideally accompanied by crusty bread or crunchy croutons for dipping.
- Store Leftovers: Transfer any leftover soup to a covered container and refrigerate. It will keep well for up to 4 days. When reheating, add a small splash of water to loosen the consistency as soups thicken when chilled.
Notes
- Use a ham shank for the richest flavor, but diced or shredded ham works fine as a shortcut.
- Simmer gently to avoid burning the peas on the bottom of the pot. Stir occasionally.
- If you prefer a smoother texture, you can partially blend the soup with an immersion blender after cooking.
- Add the vinegar and Worcestershire sauce last to brighten the flavors without overpowering the soup.
- Adjust seasoning gradually; split peas absorb salt differently as they cook.
- This soup freezes well. Cool completely before freezing in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Split pea soup, ham soup, stovetop soup, hearty soup, comfort food, green split peas, slow simmer
