The Ultimate Comfort Smoked Ham Split Pea Soup

The Definitive Guide to Velvety Smoked Split Pea Soup

Right then, pull up a stool! As a chef, few things are as comforting or satisfying as a proper, hearty bowl of Split Pea Soup. It's a proper British classic, often associated with rainy days and making the most of humble ingredients.

We're going to create a recipe that’s wonderfully deep in flavour, yet simple enough for a Tuesday night supper. This isn't your nan's thin, bland pea soup! We’re building layers of flavour starting with a good aromatic base, simmering it low and slow with a smoked ham hock (or bacon bones for a smokier punch), and achieving that signature velvety texture.

It’s deeply savoury, slightly sweet from the carrots, and boasts that quintessential smoky depth that makes a winter's evening feel instantly cosier. A proper hug in a bowl! The active effort required for this Split Pea Soup Recipe is minimal mostly chopping vegetables and stirring occasionally making it an easy undertaking for even novice cooks.

Elevating the Humble Split Pea: A Flavour Promise

The magic of a truly great potage lies in patience. Dried green split peas are unassuming in the pantry, but when treated right, they transform into a naturally creamy base. They break down beautifully during a long, slow simmer, providing an incredibly high amount of dietary fibre and plant based protein without the need for heavy cream or flour based thickeners.

We are using one pound of these peas, ensuring the final result is substantial enough to be a complete meal, easily feeding six generous servings. Remember, these peas do not require soaking; simply rinse them well under cold water before they hit the pot to ensure a clean flavour profile.

Ditching Blandness for Deep Umami: The Secret to Richness

The difference between an acceptable soup and the Best Split Pea Soup Recipe lies entirely in the smoked element. Our foundational flavour comes from a smoked ham hock (around one pound), or alternatively, 6 ounces of smoked bacon ends.

This meat does double duty: it imparts an irreplaceable, deep, savoury smokiness throughout the entire broth, and then it provides tender shreds of salty meat to stir back in at the end. This is what separates memorable Ham and Split Pea Soup from the pedestrian.

We leverage the fat rendering from this piece during the initial cook to enrich the vegetables, creating a profound umami depth that water alone could never achieve.

Meet Your New Tuesday Night Supper Star

Despite the cooking time stretching towards two hours, the preparation for this soup is delightfully quick, clocking in at around 20 minutes of active prep. This rapid setup time makes it an ideal candidate for a satisfying weeknight meal.

Once the aromatics are sweated and the pot is simmering, it requires only occasional stirring. For those looking for an even easier weeknight preparation, this recipe adapts wonderfully to a Split Pea Soup Crock Pot or an Split Pea Soup Instant Pot conversion, although the flavour development from the traditional stovetop simmer is truly exceptional.

Essential Components for Authentic Split Pea Soup Flavor

To build this hearty potage, we rely on a classic combination of fresh produce and robust, cured meat. The ingredients selected ensure a balance between sweetness, earthiness, and smoke. While the star is clearly the split pea, the supporting cast is non-negotiable for authenticity.

We will utilize 2 tablespoons of olive oil or butter to start the sauté, ensuring our base is rich from the outset.

Sourcing the Perfect Produce and Smoked Element

The produce list is intentionally kept simple: one large yellow onion, two medium carrots, and two celery stalks form the classic mirepoix . These are diced finely and sautéed until soft we aren't looking for browning here, but rather sweet, tender development.

We incorporate three minced cloves of garlic towards the end of the sauté process to prevent burning, allowing its sharp aroma to bloom just before the liquid is added. The smoked element, whether the ham hock or Split Pea Soup with Bacon ends, must be a good quality, genuinely smoked cut; flavor substitutes simply won't deliver the required backbone.

Mandatory Pantry Staples: Beyond Just Peas and Water

Beyond the main ingredients, two key pantry items elevate the herbal notes: one teaspoon of dried thyme and two bay leaves. Thyme pairs exquisitely with both smoked pork and the earthy peas.

For the liquid base, while water is acceptable, 8 cups (2 litres) of low-sodium chicken stock will dramatically increase the soup’s overall savoury character, deepening the profile significantly. When dealing with cured meats, remember to hold back on adding extra salt until the very final step.

Aromatic Foundation: Chopping Your Mirepoix Precisely

Precise chopping of your mirepoix —the onions, carrots, and celery is important not just for presentation, but for even cooking. Dicing them relatively uniformly ensures they soften at the same rate during the 8 to 10 minutes they spend sweating in the fat.

This slow sweat releases their sugars, creating a subtle sweetness that complements the salty, smoky ham wonderfully. This foundational step is what separates a quick soup from a deeply layered flavour experience.

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step-by-step Alchemy: Building Layers of Soup Perfection

The process of transforming dry peas and a tough ham hock into a smooth, spoonable soup involves careful temperature management and time. The total cook time is around 1 hour 45 minutes to 2 hours, depending on the exact age and density of your peas.

First Simmer: Rendering Fat and Sweating the Aromatics

Begin by heating the fat in a large, heavy bottomed Dutch oven over medium heat. Add the diced onion, carrots, and celery. Allow them to soften, stirring occasionally, for about 8 to 10 minutes.

Once softened, introduce the minced garlic and dried thyme, cooking for just one final minute until fragrant. Next, introduce the rinsed split peas, bay leaves, the ham hock, and the 8 cups of stock or water. Bring the entire mixture to a vigorous, rolling boil over high heat.

The Long Slow Cook: Transforming Dried Peas into Creaminess

As soon as the soup reaches a boil, the heat must be drastically reduced. Maintain a very gentle simmer barely a quiver on the surface and cover the pot partially to allow steam to escape slowly.

This gentle heat prevents scorching at the bottom, which can ruin the flavour of Pea Soup Recipes . Stir every 20 to 30 minutes without fail during the 1.5 to 2 hours of simmering.

You will notice the peas beginning to dissolve, creating a thick slurry that is the hallmark of excellent Split Pea Soup with Ham Bone .

Shredding the Meat and Final Seasoning Adjustments

Once the peas are completely broken down, use a slotted spoon to carefully retrieve the ham hock. Let it cool slightly on a cutting board before removing the skin, fat, and bone. Shred the remaining meat finely. Return this flavourful meat to the pot.

Now is the crucial tasting stage: because the ham is salty, season only with fresh black pepper and salt to taste now, adjusting upwards gradually.

Blending Technique: Smooth or Slightly Textured?

This is where you define the final texture. For a truly velvety finish, use an immersion blender to briefly pulse the soup directly in the pot until you reach your preferred smoothness. Some prefer a completely uniform texture, while others enjoy leaving some structure.

If you prefer a slightly rustic feel, simply use the back of a wooden spoon to mash some of the remaining whole peas against the side of the pot. If the soup becomes too dense during this process, thin it slightly with a splash of hot water or stock until it flows perfectly.

Maximizing Your Leftover Split Pea Soup Storage

This soup improves dramatically overnight as the flavours marry. It is excellent served the next day, reheated gently. If you plan to keep it for more than four days in the refrigerator, it’s best to remove the ham bone pieces entirely before storage, as the high salt content can potentially alter the texture of the soup over long periods.

Freezing Guidelines for Peak Flavor Preservation

This soup freezes exceptionally well, which is wonderful news for batch cooking. Allow the soup to cool completely before transferring it into freezer safe containers, leaving about an inch of headspace to allow for expansion. When properly stored, it will maintain peak flavour for up to three months.

Thaw overnight in the refrigerator before reheating slowly on the stovetop, adding a touch of liquid if needed to restore the consistency.

Incorporating Spicy Notes: A Curried Yellow Split Pea Variation

While our main recipe focuses on the classic green pea and smoked ham profile, experimentation is encouraged. A fantastic variation involves substituting the green peas with yellow split peas and incorporating global flavours. If you opt for this, add 1 teaspoon of mild curry powder along with the thyme in Step 2.

This creates a warming, slightly sweeter Vegetarian Split Pea Soup if you omit the ham and use vegetable stock, proving that Pea Soup Recipes can take many international forms.

Garnishes That Transform Every Bowl

While the soup is hearty enough on its own, thoughtful garnishes add textural contrast and visual appeal. We finish our serving with a generous sprinkle of freshly chopped parsley, which adds a necessary hit of fresh, green brightness.

A swirl of crème fraîche or even a drizzle of high-quality extra virgin olive oil just before serving will add a luxurious mouthfeel that contrasts beautifully with the soup’s dense earthiness.

Nutritional Snapshot: Protein and Fibre Breakdown

One of the greatest strengths of this dish, estimated at 350 400 calories per serving, is its nutritional profile. It packs an impressive 25 to 30 grams of protein thanks to the peas and ham, alongside over 15 grams of dietary fibre.

This combination ensures long lasting satiety, making it a deeply satisfying and highly nutritious meal, perfect for battling the winter chill.