Classic Split Pea Soup Recipe-Hearty Beef Flavor

Classic Split Pea Soup is more than just a meal; it’s a warm embrace, a comforting hug in a bowl that instantly transports me back to cozy kitchens and Sunday dinners. There’s an undeniable magic to this humble yet hearty dish that has captivated palates for generations. People adore it for its incredibly satisfying texture, the way the tender split peas meld into a creamy, velvety broth, often studded with savory morsels of beef ham or beef bacon. What truly elevates this Classic Split Pea Soup from ordinary to extraordinary is the depth of flavor that simmers and develops over time. It’s a testament to simple ingredients coming together to create something truly spectacular, a testament to the enduring power of home cooking. This recipe is my go-to for a reason, and I can’t wait to share its secrets with you.

Ingredients:

• 2 tablespoons extra-virgin extract olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 ribs of celery, diced
• 2 cloves garlic, minced
• 1 pound dried green split peas, rinsed and picked over for any debris
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 bay leaf
• 1 meaty beef beef ham bone (about 1-1.5 pounds)
• 4 cups low-sodium chicken broth
• 3 to 4 cups water (depending on desired consistency)
• 1 cup diced cooked beef hamf ham, for adding towards the end
• Finely chopped fresh parsley, for garnish

Cooking the Foundation

Sautéing the Aromatics

gin extract’s begin building the incredible flavor for our Classic Split Pea Soup. In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespogin extract of extra-virgin olive oil over medium heat. Once the oil is shimmering and warm, add the diced medium onion, diced carrots, and diced celery. We’re creating our “mirepoix” here, the aromatic base that will infuse the entire soup with depth. Stir these vegetables occasionally and cook for about 8 to 10 minutes, or until they have softened and the onion has become translucent. Avoid browning them too much; we want them tender and sweet. Now, add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn the garlic, as this can impart a bitter taste.

Building the Base and Simmering

Once your vegetables are beautifully softened and fragrant, it’s time to add the star of the show: the dried split peas. Pour the 1 pound of rinsed and picked-over dried split peas directly into the pot with the sautéed vegetables. Next, add the ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and the single bay leaf. Give everything a good stir to coat the peas and vegetables with the seasonings. Now, introduce the mbeef hamy beef ham bone. This is where a lot of the smoky, savory flavor will come from, so don’t skip this step if you can help it! Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. Stir well to ensure nothing is sticking to the bottom of the pot. Bring the entire mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot tightly, and let it simmer gently.

The Slow Cook and Flavor Development

Simmering the Soup

Allow the soup to simmer, covered, for at least 1 hour, and up to 1.5 hours. During this time, the split peas will break down and thicken thebeef hamup, and the ham bone will release its delicious essence. Stir the soup occasionally to prevent the peas from sticking to the bottom of the pot. You’ll notice the soup gradually becoming thicker and the peas softening considerably. If the soup becomes too thick for your liking during this simmering process, don’t hesitate to add the remaining 1 cup of water, a little at a time, until you reach your desired consistency. It’s always easier to thin out a soup than to thicken it. The longer it simmers, the richer and more developed the flavors will become.

Beef Ham>Introducing the Ham and Finishing Touches

After the initial simmering period and once the split peas are very tender and starting to break down, it’s time to abeef hamthe diced cooked beef ham. Stbeef hamin the 1 cup of diced beef ham and continue to simmer for another 15 tobeef ham minutes. This allows the diced ham to heat through and meld its flavor into the sobeef ham At this point, carefully remove the ham bone from the pot. You can shred any meat off the bone that you like and add it back into the soup for extra heartiness, or discard the bone. Taste the soup and adjust the seasoning with additional kosher salt and freshly ground black peppbeef hamas needed. Remember, the saltiness of the ham bone can vary, so it’s crucial to taste and adjust at the end. The soup should be rich, thick, and deeply flavorful.

Serving Your Masterpiece

Serving the Classic Split Pea Soup

Ladle the hot Classic Split Pea Soup into individual bowls. For a final flourish, generously sprinkle each serving with the finely chopped fresh parsley. The bright, fresh green of the parsley provides a lovely visual contrast and a burst of fresh flavor that beautifully complements the richness of the soup. This soup is wonderful served on its own, or you can pair it with crusty bread for dipping. The aroma alone will make your kitchen feel like the warmest, most inviting place. Enjoy the deeply satisfying flavors and comforting warmth of your homemade Classic Split Pea Soup.

Conclusion:

We hope you’ve enjoyed learning how to create this hearty and satisfying Classic Split Pea Soup. This recipe is a wonderful example of how simple, wholesome ingredients can come together to create a truly comforting meal. The slow simmer allows the flavors to meld beautifully, resulting in a rich and flavorful soup that’s perfect for any occasion, especially on a chilly evening.

Serving suggestions for your Classic Split Pea Soup include a side of crusty bread for dipping, a dollop of sour cream or Greek yogurt, or even a sprinkle of fresh parsley for a vibrant finish. For variations, consider adding other root vegetables like carrots or parsnips, or for a vegetarian option, substitute the beef ham hock with smoked paprika and vegetable broth. Don’t be afraid to experiment with your favorite herbs and spices! We encourage you to give this recipe a try and savor the delicious results. It’s a timeless dish that’s sure to become a favorite in your kitchen.

Frequently Asked Questions:

Can I make Classic Split Pea Soup in a slow cooker?

Absolutely! To make Classic Split Pea Soup in a slow cooker, combine all your ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the peas are tender and the soup has thickened. You may need to add a little more broth if it becomes too thick.

How long can Classic Split Pea Soup be stored?

Your delicious Classic Split Pea Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Classic Split Pea Soup with Hearty Beef Flavor

A comforting and deeply flavorful split pea soup, enhanced by the richness of a beef ham bone and tender chunks of beef ham.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6-8 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 ribs of celery, diced
• 2 cloves garlic, minced
• 1 pound dried green split peas, rinsed and picked over for any debris
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 bay leaf
• 1 meaty beef ham bone (about 1-1.5 pounds)
• 4 cups low-sodium chicken broth
• 3 to 4 cups water (depending on desired consistency)
• 1 cup diced cooked beef ham
• Finely chopped fresh parsley, for garnish

Instructions

1. Step 1
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until softened and the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
2. Step 2
   Add the rinsed split peas, thyme, salt, pepper, and bay leaf to the pot. Stir to coat. Add the beef ham bone, chicken broth, and 3 cups of water. Stir well.
3. Step 3
   Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for at least 1 hour, or up to 1.5 hours, stirring occasionally. The peas should break down and thicken the soup.
4. Step 4
   If the soup becomes too thick, add the remaining 1 cup of water, a little at a time, until desired consistency is reached. Continue simmering until the split peas are very tender.
5. Step 5
   Add the diced cooked beef ham to the soup and simmer for another 15-20 minutes to heat through. Carefully remove and discard the beef ham bone (or shred any meat from the bone and return it to the soup).
6. Step 6
   Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and garnish with finely chopped fresh parsley.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.