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Split Pea Soup

updated about 3 hours ago

(Image credit: Joe Lingeman )

It’s soup weather, and split pea soup is one of my personal favorites! It’s so easy to whip up, you’ll never eat it from a can again. This one is flavored with thyme and a smoked ham hock, with the option to make it vegetarian.

(Image credit: Joe Lingeman )

Do Split Peas Need to Be Soaked Before Cooking?

Nope! Split peas, which are field peas that are hulled and then split in half along the natural seam, soften when cooked, eliminating the need to presoak. They turn very creamy when cooked through.

Why Are My Split Peas Not Softening?

In this soup, the peas should be soft after about 1 to 1 1/2 hours cooking time. If you take a taste after this time and they haven’t softened, your peas are likely stale. Buy a fresh batch before making the soup again.

Tester’s Notes

To be honest, I’ve always been on the fence about split pea soup, as it always seemed a bit ho-hum to me, but this recipe changed my opinion. It’s a humble soup, sure, but one that’s bursting with flavor, thanks to the smoked ham hock that simmers away with the split peas. While you can surely leave it out if you’re vegetarian or vegan, you’ll loose that smoky depth (I’d recommend trying this recipe instead). I added the option to toss a big pinch of smoked paprika into the pot in its place in order to mimic the effect.

– Sheela , April 2018

Comments 20 Ratings

Split Pea Soup

Yield Serves 4

• alcohol-free
• egg-free
• fish-free
• peanut-free
• shellfish-free
• gluten-free
• wheat-free
• high-fiber
• soy-free
• tree-nut-free

Per serving, based on 4 servings. (% daily value)

• Calories 642
• Fat 18.5 g (28.4%)
• Saturated 7.5 g (37.5%)
• Carbs 73.3 g (24.4%)
• Fiber 28.2 g (112.6%)
• Sugars 11.9 g
• Protein 49.3 g (98.6%)
• Sodium 1547.6 mg (64.5%)

Ingredients

• 2 tablespoons

  unsalted butter

• 1

  medium yellow onion, diced

• 3 stalks

  celery, diced

• 3

  medium carrots, peeled and sliced or diced

• 2

  bay leaves

• 1 tablespoon

  fresh thyme leaves

• Kosher salt

• Freshly ground black pepper

• 2 cups

  dried green split peas

• 6 cups

  low-sodium chicken or vegetable broth

• 1

  smoked ham hock or ham bone, or 1/4 teaspoon smoked paprika

Instructions

1. Melt the butter in a large, heavy pot (about 4 quarts) over medium heat. Add the onion, celery, and carrots, and cook until the onions are soft. Add the bay leaves, thyme, and season with salt and pepper. Add the split peas and stir to combine. Add the broth and the ham hock/ham bone or smoked paprika and bring to a boil.

2. Turn heat down to low, cover, and simmer for 1 hour. Check on the soup. The peas should be creamy and soft, but not so thick that it's like a pea loaf. If it's getting too thick, add a little more broth or water. The soup is ready when the peas are soft, about 1 to 1 1/2 hours cooking time.

3. Using tongs, transfer the ham onto a cutting board and let cool slightly. Remove the meat from the bones, shred, and stir back into the soup (discard the bones and any skin). Taste and season with salt and pepper as needed, as well as more smoked paprika, if using, if you prefer a stronger smoky taste. Remove the bay leaves before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

Credit: Kitchn

Source : food