Yellow Split Pea and Ham Soup

Published on November 21, 2022 | By Mrs. Island Breeze |

- Prep Time
- 15 Minutes
- Cook Time
- 90 Minutes
- Difficulty Level

I don’t know about y’all, but when the temperatures begin to drop, my mind immediately goes to soup. There’s just something about a warm bowl of soup on a cold day (preferably while wearing fuzzy socks) that just feels good. It’s even better when I have all of the ingredients I need on hand to make said soup and I can tell you right now, I always, always have split peas in my pantry.

When I was younger, my mom often used yellow or green split peas when making rice, so it was just something I grew up seeing in the house. For me, having split peas on hand is akin to having oil, salt, butter, and pepper. So when the Atlanta temperatures took an unexpected dip this Fall, I looked right over the split peas in my pantry and whispered, “It is time.”

I had been toying with the idea of creating a split pea soup recipe for a little while. I would order it at restaurants, but I have never made it myself…until now.

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Enough talking about it, let’s get cooking.

Ingredients

2 cups of yellow split peas (soaked for at least 1 hour prior)
4 Tablespoons of unsalted butter
1 cup of diced yellow onion
1 cup of diced celery
4 cloves of garlic
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
1 1/2 teaspoons of Spice Tribe's Long Tail Sunset Thai Blend
6 cups of chicken broth
1 bone-in ham steak (appx 0.75lbs)
Parsely (for garnish, optional)
Seasoned croutons (optional)

Instructions

In a cast iron dutch pot, melt the butter. Then add in the onion, celery, salt and pepper and give everything a good stir. Sauté for about 5 minutes, stirring occasionally, or until the onions become translucent.
While the vegetables are sautéing, mince the garlic and add it into the Dutch oven. Give everything a good stir and continue to sauté until the garlic become fragrant.
Then, carefully remove the ham bone from the ham steak, leaving some ham meat around the bone, and remove the ring of fat from the ham steak and set everything aside. (Why are we removing the fat? Because fat is flavor and later on we are going to toss it into the soup to extract some of that flavor.)
Strain the soaked split peas and add the split peas, chicken broth, ham bone and ham fat into the Dutch pot, give everything a good stir, cover the pot and allow to simmer for about one hour. Stir the soup occasionally during the one hour (about every 10 minutes or so). Just before the one hour has passed, dice the ham into small cubes and set it aside.
Now you have a decision to make. If you like more of a creamy soup, you will need to A.) use your immersion blender in the Dutch Pot or B.) pour the soup into a blender and blend until smooth then add the soup back into the pot. This is entirely optional. Personally, I like to blend half of the soup so that it has a nice creamy texture, but I still like get the additional texture of the non-puréed split peas. If you decide to do this, make sure you do it before you add the ham.
Stir in the diced ham, cover the pot, and allow the soup to simmer for about 30 more minutes.
Once the 30 minutes have passed give the soup a taste. Add additional pepper or Thai Spice Blend as desired. Rough chop the parsley for garnishing.
Carefully ladle the soup into serving bowls, sprinkle with parsley, top with seasoned croutons (if desired) and enjoy.

Ready in : 105 Minutes
Recipe Type : Dinner

Yellow Split Pea and Ham Soup

Ingredients

Instructions

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