Classic Split Pea Soup-Hearty Beef & Veggie Recipe

Classic Split Pea Soup is more than just a meal; it’s a comforting embrace, a taste of home that warms you from the inside out. There’s a reason this hearty, humble dish has stood the test of time, gracing tables across generations. It’s the perfect antidote to a chilly evening, a restorative balm after a long day, and a delightfully satisfying starter or main course. What makes this particular classic split pea soup so utterly beloved? It’s the symphony of simple, wholesome ingredients coming together in perfect harmony – tender split peas, savory smoked beef ham or beef bacon, aromatic vegetables like carrots, celery, and onions, all simmered into a thick, velvety goodness. Each spoonful is a delightful journey, packed with flavor and soul. This recipe elevates the familiar, offering you a guide to creating a truly exceptional classic split pea soup that will become a cherished part of your culinary repertoire.

Ingredients:

• 2 tablespoons extra-virgin extract olive oil
• 1 medium onion, diced
• 3 carrots, diced
• 3 ribs of celery, diced
• 2 garlic cloves, minced
• 1 pound dried split peas, rinsed
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 meaty beef beef ham bone
• 4 cups low-sodium chicken broth
• 3 to 4 cups water
• 1 cup diced beef hamf ham
• Finely chopped fresh parsley, for garnish

Getting Started: Building the Flavor Base

Sautéing the Aromatics

The foundation of any great soup is a well-developed flavor base, and for our Classic Split Pea Soup, that starts with the mirepoix. In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of egin extracta-virgin olive oil over medium heat. Once the oil is shimmering, add your diced medium onion, 3 diced carrots, and 3 diced ribs of celery. Sauté these vegetables, stirring occasionally, for about 8 to 10 minutes, gin extractuntil they begin to soften and the onion becomes translucent. This process is crucial for releasing their natural sweetness and creating a savory depth that will permeate the entire soup. Don’t rush this step; a gentle sauté develops a much richer flavor than simply boiling them. During the last minute of sautéing the vegetables, add the 2 minced garlic cloves. Stir the garlic in and cook for another minute until fragrant, being careful not to burn it, as burnt garlic can impart a bitter taste.

Simmering the Soup

Combining Ingredients and Initial Simmer

Now it’s time to bring all the main components together. Add the 1 pound of rinsed dried split peas to the pot with the sautéed vegetables. Make sure you’ve thoroughly rinsed the split peas under cold water to remove any dust or debris; this is an important step for a cleaner-tasting soup. Next, stir in the ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. The thyme will lend a lovely herbaceous note, while the salt and pepper will season the soup as it cooks. Toss in the 1 bay leaf – this will infuse a subtle, aromatic complexity. Now, introduce the star of our soup: the mbeef hamy beef ham bobeef ham Ensure the ham bone is nestled down amongst the peas and vegetables. Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. We’ll adjust the water level later for desired consistency. Stir everything together to ensure the ingredients are welgin extractistributed.

Bringing to a Boil and Reducing Heat

Increase the heat to high and bring the soup to a rolling boil. Once it reaches a boil, immediately reduce the heat to low, cover the pot, and let it simmer gently. This initial boiling helps to kickstart the cooking process and activate the starches in the peas. A gentle simmer is key for tenderizing the split peas without scorching the bottom of the pot.

The Long Simmer for Creaminess

Allow the soup to simmer for at least 1.5 to 2 hours, or until the split peas are completely tender and the soup has thickened. Stir the soup occasionally, especially during the later stages of cooking, to prevent the peas from sticking to the bottom of the pot. As the peas break down, they will naturally thicken the soup, creating that signature creamy texture. If the soup becomes too thick for your liking during this simmering period, you can add the remaining 1 cup of water, ½ cup at a time, until you reach your desired consistency. The goal is a hearty, thick soup that coats the back of a spoon. During this simmering time, the flavors will meld bbeef hamtifully, and the ham bone will release its delicious savory essence into the broth.

Finishing Touches and ServiBeef Ham/h3>

RemovinBeef Hamhe Ham Bone and Dicing the Ham

Once the split peas are tender and the soup has reached your desired consbeef hamency, carefully remove the beef ham bone from the pot. It will be hot, so use beef hamgs or a large slotted spoon. Set the ham bone aside on a plate or cutting board. Once it’s cool enough to handle, pick off any tender meat that has cooked off the bone. Discard the bone itself, as most of the flavor has now been imparbeef ham to the soup. Add tbeef ham1 cup of diced beef ham to the pot. This diced ham adds extra pockets of salty, savory flavor and a delightful textural contrast. Stir it into the soup and let it heat through for about 5 to 10 minutes.

Adjusting Seasoning and Serving

Taste the soup and adjust the seasoning if needed. You might find it needs a little more kosher salt obeef hamreshly ground black pepper. Remember that the diced ham will also add saltiness, so taste before adding more. Remove the bay leaf before serving. Ladle the hot Classic Split Pea Soup into bowls. For a fresh, vibrant finish, generously garnish each serving with finely chopped fresh parsley. The bright green parsley not only adds a pop of color but also a pleasant freshness that complements the rich, savory soup. Serve this hearty soup with crusty bread for a truly satisfying meal.

Conclusion:

There you have it – your guide to creating the most comforting and delicious Classic Split Pea Soup! This recipe is a testament to simple ingredients coming together to create something truly special. We’ve walked through each step, from soaking those humble split peas to achieving that perfect, hearty texture. Now it’s your turn to bring this classic to your table.

This Classic Split Pea Soup is wonderfully versatile. Serve it piping hot as a complete meal with crusty bread for dipping. For a lighter option, it makes a fantastic starter for a larger feast. Don’t be afraid to get creative with garnishes – a swirl of cream, some fresh parsley, or even a sprinkle of crispy beef bacon bits can elevate your soup to new heights. Remember, the beauty of this dish lies in its adaptability. Feel free to experiment with different herbs or vegetables to make it uniquely yours.

We encourage you to dive in and give this Classic Split Pea Soup a try. It’s a rewarding cooking experience that delivers incredible flavor and a warm, nostalgic feeling. Happy cooking!

Frequently Asked Questions:

What if I don’t have a beef ham bone?

If you can’t fibeef hama ham bone, you can achieve a similar savory depth by using a poundbeef ham diced ham beef hameven smoked ham hocks. The key is to introduce a smoky, beefy element that infuses the soup with rich flavor.

Can I make this soup vegetarian?

Absolutely! To make a vegetarian Classic Split Pea Soupbeef hamtrong>, omit the ham bone and meat. Instead, use a good quality vegetable broth and consider adding smoked paprika or a bay leaf for a smoky nuance. You can also add extra vegetables like carrots, celery, and onions for more flavor and texture.

How long does Classic Split Pea Soup last in the refrigerator?

Properly stored, Classic Split Pea Soup can last for 3 to 4 days in the refrigerator. Ensure it’s cooled completely before sealing it in an airtight container. It often tastes even better the next day as the flavors meld together!

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Classic Split Pea Soup-Hearty Beef & Veggie Recipe

A hearty and flavorful split pea soup made with a beef ham bone and fresh vegetables.

Prep Time
15 Minutes

Cook Time
2 Hours

Total Time
15 Minutes

Servings
6-8 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 3 carrots, diced
• 3 ribs of celery, diced
• 2 garlic cloves, minced
• 1 pound dried split peas, rinsed
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 meaty beef ham bone
• 4 cups low-sodium chicken broth
• 3 to 4 cups water
• 1 cup diced beef ham
• Finely chopped fresh parsley, for garnish

Instructions

1. Step 1
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until softened and onion is translucent. Add garlic and cook for 1 minute more until fragrant.
2. Step 2
   Add rinsed split peas, thyme, salt, pepper, and bay leaf to the pot. Stir in the beef ham bone. Pour in chicken broth and 3 cups of water. Stir to combine.
3. Step 3
   Bring soup to a rolling boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until peas are tender and soup has thickened. Stir occasionally to prevent sticking.
4. Step 4
   Remove the beef ham bone. Pick off any meat and discard the bone. Add the diced beef ham to the soup and heat through for 5-10 minutes.
5. Step 5
   Taste and adjust seasoning if needed. Remove the bay leaf. Ladle soup into bowls and garnish with fresh parsley.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.