Split Pea Soup
Okay, folks. Picture this: It’s a chilly Tuesday evening in November, and I’m curled up on the couch, wrapped in that ridiculously fluffy blanket that looks like a giant sheep. You know the one. The fireplace is doing its crackly thing, and Sparky, Aunt Carol’s ever-ambitious poodle, is eyeing the soup I’ve just made. Yep, we’re talking Split Pea Soup. A dish that sounds humble but delivers like a warm hug from your favorite grandma. Trust me, it’s the soup that makes you feel all sorts of cozy and nostalgic. And yes, I’ve got a story (or two) to go with it.
Why You’ll Love This Recipe
So why should you jump on the split pea soup bandwagon? Let me count the ways. First, it’s like a nostalgia trip in a bowl—takes you back to those days when life was simpler, and comfort food was a staple. Second, it’s rich, creamy, and packed with hearty goodness that’ll wrap you in warmth. Third, it’s not just about the taste (although that’s a biggie); it’s about the whole experience. Cooking it is like therapy, minus the hefty bill. Plus, you get to use up that ham bone that’s been sitting in your freezer since who-knows-when. And finally, it pairs perfectly with that loaf of crusty bread you’ve been dying to slather with butter. Because, let’s be real, bread is basically a soup delivery system.
A Little Story Time: That Time I Made This Soup…
Oh boy. Let me take you back to my first attempt at making this soup. Picture it: my kitchen, a disaster zone. I’m talking flour on the floor, onion tears streaming down my face, and Sparky trying to “help” by licking up every fallen crumb. I thought I had everything under control until I realized I’d used salt instead of sugar in my morning coffee. Yep, it was that kind of day. But I soldiered on, determined to make this soup a success. And you know what? It was. Well, after I figured out that ham hocks are not the same as a ham bone (who knew?!). Lesson learned: read the labels, Melania. Read the labels.
What You’ll Need (And My Thoughts On…): Ingredients
Let’s dive into the ingredients, shall we? Here’s what you’re gonna need:
- 2 tablespoons olive oil: For that sizzle factor when you start cooking.
- 2 cups finely diced onion: An essential base. But be warned, they bite back with the tears.
- 1 cup finely diced carrot: Adds a pop of color and sweetness. Go for the wonky ones. They taste better.
- 1 cup finely diced celery: It’s like the unsung hero of soups. You’ll miss it if it’s not there.
- Salt and pepper: The dynamic duo. Adjust as you like, but don’t go crazy like I did with the salt.
- 1 tablespoon minced garlic: Because garlic is life.
- 1 tablespoon Italian seasoning: Adds an herby depth. Feels like a herbal hug.
- 1-1/2 teaspoons ground cumin: For a little earthy kick.
- 1 teaspoon dried thyme: A touch of the wild. I imagine a sprig of thyme is living its best life on a mountainside somewhere.
- 1/8 teaspoon red pepper flakes: Just a pinch. Adds a bit of cheeky heat.
- 1-1/2 cups green split peas, rinsed: The stars of our show. Rinse them like you mean it.
- 2 small bay leaves or 1 large: Adds that subtle, mysterious flavor.
- 1 meaty ham bone or ham hocks: The secret to that deep, savory taste.
- 8 cups reduced-sodium chicken broth: Liquid gold. Keeps everything swimming.
- Fresh thyme leaves (optional): For garnish, if you’re feeling fancy.
- Hearty buttered bread for serving: Because, bread. Need I say more?
Let’s Cook Together: Making Your “Split Pea Soup”
Alright, let’s get you cooking! Grab your favorite pot, and let’s make some magic happen.
Start with the sizzle: Heat up your olive oil over medium heat. Add those onions, carrots, and celery. Sprinkle in some salt and pepper. Let them sizzle until the onions start looking golden and caramelized. About 5-8 minutes. It should smell like you’re about to make something amazing, which you are.
Spice it up: Add the garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Stir it up real good and let it cook for a minute. Your kitchen should now smell like a spice shop. In a good way.
Peas and company: Toss in those rinsed split peas, the ham bone, bay leaves, and pour in the chicken broth. Stir it around, bring it to a boil, then reduce the heat to low. Let it simmer, uncovered, for 60-90 minutes. Stir occasionally, like you’re checking in on an old friend.
Thick or thin: Cook until the peas are soft and the soup is as thick as you like it. I’ve been known to add more broth because I got carried away and it turned into pea cement. It happens.
Ham it up: If you’ve got extra ham, add it in the last 10 minutes of cooking. More ham = more happiness.
Shred and blend: Remove the ham bone, shred the meat, and pop it back in the soup. Discard the bay leaves. Blend about 2 cups of the soup until smooth and mix it back in. This step is crucial for that velvety texture. Trust me.
Final touches: Season with more salt and pepper if needed. Ladle it into bowls, serve with buttered bread, a sprinkle of pepper, and fresh thyme if you’re feeling it. Enjoy the cozy vibes.
Melania’s Little Secrets (Things I’ve Learned)
Oh, the things I’ve learned along the way…
Blending is your friend: I didn’t believe it at first, but blending a portion of the soup really brings that creamy factor. It’s like magic.
Taste as you go: This one’s for all you salt enthusiasts. Taste, taste, and taste again. Before you know it, you’ve turned your soup into a salt lick.
The bread matters: Don’t skimp on the bread. A hearty, crusty loaf will make all the difference. Butter it up like you’re on a mission.
Don’t rush the simmer: Let it take its time. It’s like a slow dance. You’ll be rewarded with deep, developed flavors.
Leftovers are life: This soup tastes even better the next day. The flavors just get cozier with time.
Fancy Trying Something Different? Variations
Feeling adventurous? Try these twists:
Go veggie: Ditch the ham bone and use veggie broth for a vegetarian version. Add smoked paprika for that smoky depth.
Spice it up: Add more red pepper flakes or a dash of hot sauce if you like things spicy.
Add some greens: Stir in some fresh spinach or kale at the end for a pop of color and extra nutrients.
Serving it Up Nicely
I love serving this soup with a side of buttered, toasted bread. A sprinkle of fresh thyme on top makes it look all fancy. Pair it with a simple salad for a complete meal. Or just eat it standing in your kitchen, like I do, because who has time to set the table?
Keeping it Yummy: Storage Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes like a dream. Just let it cool completely, then transfer to freezer-safe containers. Thaw in the fridge overnight and reheat gently on the stove. Easy peasy.
Quick Q&A (Things You Might Wonder)
Q: Can I use yellow split peas instead?
A: Absolutely! They work just as well and add a slightly different flavor.
Q: What if I don’t have a ham bone?
A: Use ham hocks or even diced ham. You’ll still get that savory taste.
Q: Can I make this in a slow cooker?
A: Yes, you brave soul! Just toss everything in and cook on low for 8 hours or high for 4 hours.
Q: Is this soup gluten-free?
A: It is! Just make sure your chicken broth is gluten-free, and you’re good to go.
Wrapping Up Our Cooking Chat
So there you have it, folks. Split Pea Soup, the ultimate comfort food for those days when you need a little extra warmth. It’s not just about the soup; it’s about the process, the memories, the smells, and the occasional kitchen mishap. I hope you give this recipe a whirl and that it brings you as much joy as it does me. Grab your favorite blanket, a good book, and dive into a bowl of coziness. Let me know how it goes, and remember, cooking is all about having fun. Don’t take it too seriously!
Final Thoughts From My Brain
As I sit here, finishing my second cup of coffee and watching Sparky try to sneak a taste of my soup, I can’t help but feel grateful for these little moments. Cooking, for me, is more than just about eating. It’s about creating something from scratch, from chaos, even. It’s about the memories tied to each dish and the stories that come with them. So, if you ever find yourself in a soup rut, try this split pea soup. It’s simple, it’s satisfying, and it’s like a big, warm hug in a bowl. Plus, you get to impress everyone with your culinary skills. And who doesn’t love that? Happy cooking, my friends!
Split Pea Soup
Equipment
- Large Pot
Ingredients
Soup Base
- 2 tablespoons olive oil
- 2 cups finely diced onion
- 1 cup finely diced carrot
- 1 cup finely diced celery
- Salt and pepper to taste
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1.5 teaspoons ground cumin
- 1 teaspoon dried thyme
- 0.125 teaspoon red pepper flakes
- 1.5 cups green split peas rinsed
- 2 small bay leaves or 1 large
- 1 meaty ham bone or ham hocks
- 8 cups reduced-sodium chicken broth
- Fresh thyme leaves optional
- Hearty buttered bread for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and salt/pepper. Cook until vegetables are softened and onions start to caramelize, about 5-8 minutes.
- Add garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Stir and cook for 1 minute.
- Add rinsed split peas, ham bone, bay leaves, and chicken broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 60-90 minutes, stirring occasionally.
- Cook until the peas are tender and the soup reaches your desired thickness. Add more broth if needed.
- If adding extra ham, do so during the last 10 minutes of cooking.
- Remove the ham bone, shred the meat, and return it to the soup.
- Discard bay leaves. Take out 2 cups of the soup and blend until smooth, then mix it back into the pot.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and serve with buttered bread, a sprinkle of pepper, and fresh thyme if desired. Enjoy the cozy flavors!
