Comforting Split Pea Soup Recipe for Cozy Nights

Split pea soup is like a warm hug on a chilly day, with its rich, earthy flavors dancing on your taste buds. As the savory aroma wafts through your kitchen, it’s hard not to feel a wave of nostalgia wash over you. This dish reminds me of cozy evenings spent with family, huddled around the dinner table as laughter and stories filled the air.

Whether it’s a cold winter’s night or just a lazy Sunday afternoon, split pea soup is always a winner. Picture this: vibrant green peas transforming into a creamy concoction, speckled with bits of smoky ham and fresh herbs. Trust me; each spoonful is an invitation to savor life’s simple pleasures.

Nothing beats the joy when my friends take their first spoonful and their eyes widen in delight. I can still hear my friend Marie exclaiming, “This isn’t just soup; it’s magic in a bowl!”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Split Peas: Choose green or yellow split peas for different flavor profiles; both are nutritious and satisfying.

• Onion: Use a medium onion for sweetness; sauté until translucent to build flavor.

• Carrots: Fresh carrots add natural sweetness and vibrant color; chop them small for even cooking.

• Celery: A couple of stalks enhance the texture; don’t skip this crunchy addition.

• Smoked Ham Hock: Adds depth and smokiness; you can replace it with vegetarian options if needed.

• Vegetable Broth: Use low-sodium broth for better control over saltiness; homemade is best!

• Bay Leaves: These aromatic leaves elevate the flavor profile beautifully during cooking.

• Thyme: Fresh or dried thyme complements the peas perfectly; sprinkle some in for added fragrance.

• Salt and Pepper: Essential seasonings to enhance all those delicious flavors!

• Lemon Juice (optional): A splash at the end brightens up the soup remarkably.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sautéing the Aromatics: In a large pot over medium heat, add olive oil and let it warm up before tossing in chopped onions, carrots, and celery. Sauté until everything turns golden brown and fragrant.

Add the Split Peas and Ham Hock: Stir in rinsed split peas along with your smoked ham hock. This combination will infuse your soup with incredible flavor as it simmers.

Pour in the Broth and Seasoning: Add vegetable broth until everything is submerged. Toss in bay leaves, thyme, salt, and pepper for that perfect seasoning blend.

Simmer Away!: Bring everything to a boil before reducing heat to low. Let your soup simmer gently for about 45 minutes or until peas are tender.

Final Touches!: Remove the ham hock after cooking; shred any meat back into the pot if desired. Add lemon juice for brightness right before serving!

Enjoying homemade split pea soup has never been easier! The satisfaction from creating such comfort food truly makes all the effort worthwhile.

Perfecting the Cooking Process

Start by sautéing onions, carrots, and celery before adding split peas and broth. This method ensures that every ingredient releases its full flavor, creating a rich base for your soup.

Add Your Touch

Feel free to swap green split peas for yellow ones or add diced ham for extra heartiness. Try incorporating spices like smoked paprika or cumin to elevate the flavor profile.

Storing & Reheating

Store leftover split pea soup in an airtight container in the fridge for up to five days. Reheat on the stovetop over medium heat, adding a splash of broth to maintain consistency.

Sharing my first experience making split pea soup brings a smile every time. Friends were skeptical until they tasted it, and now it’s their go-to comfort food!

FAQ

What can I use instead of ham in split pea soup?

You can replace ham with smoked turkey or omit meat entirely for a vegetarian version.

How long does it take to cook split pea soup?

Cooking time typically ranges from 1 to 1.5 hours, depending on desired thickness and tenderness.

Can I freeze split pea soup?

Yes, store it in freezer-safe containers for up to three months; just thaw before reheating.

Print

Split Pea Soup

---

• Author: Ethan Brooks
• Total Time: 1 hour
• Yield: Serves approximately 6

Print Recipe

Pin Recipe

Description

Split pea soup is a heartwarming dish that embodies comfort with every spoonful. Its creamy texture and earthy flavors, enhanced by the smokiness of ham, create a delightful experience perfect for chilly days. This easy-to-make recipe not only warms the soul but is also great for meal prep, as it tastes even better the next day. Enjoy it as a starter or main course that brings everyone together around the table.

---

Ingredients

Scale 1x2x3x

• 1 cup green or yellow split peas
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 smoked ham hock (or vegetarian alternative)
• 4 cups low-sodium vegetable broth
• 2 bay leaves
• 1 tsp dried thyme (or fresh)
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

---

Instructions

1. In a large pot over medium heat, add 2 tablespoons of olive oil. Sauté chopped onions, carrots, and celery until golden brown.
2. Stir in rinsed split peas and add the smoked ham hock.
3. Pour in the vegetable broth to cover ingredients. Add bay leaves, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for about 45 minutes or until peas are tender.
5. Remove the ham hock; shred any meat back into the pot if desired. Stir in lemon juice just before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 4g
• Sodium: 480mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 20mg

Keywords: For a vegetarian version, substitute smoked ham with smoked paprika or liquid smoke for flavor. Feel free to blend part of the soup for a smoother consistency. Store leftovers in an airtight container for up to five days or freeze for up to three months.