Split Pea And Ham Soup
If you’re looking for a comforting dish that’s both hearty and nutritious, split pea and ham soup is the perfect choice. This classic recipe combines tender split peas with savory ham, creating a deliciously thick and flavorful soup that’s ideal for any season. Whether you’re serving it on a cold winter night or as a satisfying lunch, this soup will surely delight your taste buds and nourish your body.
Ingredients
– 1 cup split peas, rinsed and drained
– 1 ham hock or 1 cup diced ham
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, and cooking time is approximately 1.5 hours.
Nutritional Value
Each serving provides approximately 250 calories, 15g protein, 10g fat, 30g carbohydrates, and 8g fiber, making it a nutritious option for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté diced onion, carrots, and celery until softened.
2. Add minced garlic and cook for an additional minute.
3. Stir in the split peas and ham hock.
4. Pour in the chicken broth and add the bay leaf.
5. Bring the mixture to a boil over medium-high heat.
6. Reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally.
7. Remove the ham hock and let it cool slightly.
8. Shred the meat from the ham hock and return it to the pot.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute the ham hock with smoked sausage for a different flavor. Additionally, using vegetable broth instead of chicken broth makes this dish vegetarian-friendly.
Serving and Pairings
This soup pairs wonderfully with crusty bread or a fresh garden salad. For an extra touch, consider serving it with a dollop of sour cream or a sprinkle of cheese on top.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. When reheating, add a splash of water or broth if the soup has thickened.
Cooking Mistakes
- Not rinsing the split peas can lead to a gritty texture.
- Overcooking the soup may cause peas to disintegrate too much.
- Not seasoning adequately will result in bland flavor.
- Using too much liquid can make the soup thin.
- Ignoring the bay leaf can miss out on enhancing the flavor.
Helpful Tips
- For a creamier texture, blend a portion of the soup before serving.
- Adding a splash of vinegar brightens the flavor.
- Try incorporating different herbs for varied taste.
- Let the soup sit overnight to enhance flavors.
FAQs
Can I use dried split peas instead of fresh?
Absolutely! Dried split peas are commonly used and will work perfectly in this recipe. Just make sure to rinse them before use.
Is split pea soup gluten-free?
Yes, split pea soup is naturally gluten-free, making it a great option for those with gluten sensitivities.
How can I thicken my split pea soup?
If your soup is too thin, you can blend a portion of it or let it simmer uncovered to reduce the liquid.
Can I make split pea soup in a slow cooker?
Yes, just combine all ingredients in the slow cooker and cook on low for 6-8 hours for a delicious outcome.
What can I add for extra flavor?
Consider adding smoked paprika, thyme, or a splash of hot sauce for an extra kick.
Conclusion
Split pea and ham soup is a timeless classic that combines simplicity with rich flavor. Perfect for meal prep or cozy dinners, it’s a dish that brings warmth and satisfaction to the table. Enjoy it with family and friends for a truly comforting experience.
Split Pea And Ham Soup
Ingredients
- 1 cup split peas rinsed and drained
- 1 ham hock or 1 cup diced ham
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté diced onion, carrots, and celery until softened.
- Add minced garlic and cook for an additional minute.
- Stir in the split peas and ham hock.
- Pour in the chicken broth and add the bay leaf.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally.
- Remove the ham hock and let it cool slightly.
- Shred the meat from the ham hock and return it to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
