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–+ servings
Linda Cain

Split Pea and Ham or Not Soup

When contemplating the perfect pairings for split pea and ham or not soup, consider options that enhance its flavors without overpowering them. Think crusty bread or a light salad. A simple arugula and lemon vinaigrette salad offers a refreshing contrast.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 3 quarts
Course: Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup extra-virgin olive oil for a rich base
  • 4 cups diced onions from 2 medium to large onions
  • 1 1/2 to 2 cups diced carrots for sweetness and color
  • 1 to 1 1/2 cups diced celery stalks adds a classic flavor
  • 1 to 2 cloves garlic finely minced (because garlic makes everything better)
  • 1 tablespoon cumin seeds or 2 teaspoons ground cumin for that warm, earthy flavor
  • Kosher salt as needed (to taste)
  • Freshly ground black pepper to taste (for added kick)
  • 1 bay leaf this gives the soup depth
  • 1 lb split peas about 2 heaping cups, thoroughly rinsed
  • 8 to 10 cups water adjust to achieve desired consistency
  • 1 ham bone or 1 ham hock optional; use for flavor
  • 2 cups diced cooked ham optional; adds extra heartiness
  • 1/2 tsp smoked paprika optional, for depth of flavor
  • 1/4 tsp crushed red pepper flakes optional, for a mild heat kick

Equipment

  • Pot

Method
 

Step 1: Prepare Your Ingredients
  1. Start by prepping all the vegetables. Dice the onions, carrots, and celery. Mince the garlic. You want everything ready to go because timing is essential.
Step 2: Sauté the Vegetables
  1. In a large pot, heat the olive oil over medium heat. Once hot, toss in your diced onions. Sauté them for 5 minutes until they're translucent but not browned. Add garlic, carrots, and celery next, cooking for another 5 to 7 minutes. Stir frequently until the vegetables soften.
Step 3: Season It Up
  1. Sprinkle in the cumin seeds or ground cumin, salt, black pepper, and the bay leaf. The spices will enhance the flavor profile. Stir well for about a minute. Take a moment to savor those aromas!
Step 4: Add the Split Peas and Liquid
  1. Pour the rinsed split peas into the pot. Next, add the water gradually. Bring the mixture to a rolling boil. Once boiling, lower the heat to a simmer.
Step 5: Add Ham (Optional)
  1. If you’re using ham, toss in the ham bone or hock at this stage. If you prefer a vegetarian version, you can skip this step or add smoked paprika for flavor.
Step 6: Simmer Until Tender
  1. Allow the soup to simmer for about 45 minutes to an hour. Stir occasionally and check the peas; they should be soft and breaking apart. If you like a thinner soup, feel free to add more water.
Step 7: Blend For Smoothness (Optional)
  1. If you prefer a creamy texture, use an immersion blender to puree the soup directly in the pot. For a chunkier feel, skip this step.
  2. Step 8: Final Taste Adjustment
  3. Once the peas are tender, taste your soup. Adjust seasoning if necessary. If you used ham, consider reducing the added salt since ham can be salty.

Nutrition

Calories: 230kcalCarbohydrates: 35gProtein: 15gFat: 7gFiber: 10g

Notes

Soak Your Peas: Soaking split peas is not necessary, but doing so for a couple of hours can reduce cooking time and improve digestibility.
Experiment with Spices: Don’t hesitate to introduce other spices like thyme or dried herbs. They can complement the earthy flavors beautifully.
Make Ahead: This soup keeps well in the fridge for several days and can be frozen. Make it in batches for busy weeknights.
Garnish for Enjoyment: Consider topping with fresh herbs like parsley or chives before serving. A dollop of sour cream or yogurt also adds a nice tang.
Feel Free to Customize: Incorporate other vegetables like spinach or kale. These add nutrition and a pop of color to your dish.

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