Dad's Split Pea Soup

Dad's Split Pea Soup

from tastefullygrace.com
120 min
7 servings

This split pea soup recipe with ham has been in my family for decades. With only a few ingredients, it’s easy to prepare for lunch or dinner any day of the week – and is just as delicious made ahead or reheated from frozen!

Ingredients

  • 8 cups (low-sodium) chicken broth (2 quarts)
  • 1 ½ pounds smoked ham steak or other boneless cut (diced into roughly ½” cubes)
  • 1 pound green split peas
  • 1 pound carrots (peeled and roughly chopped)
  • 1 pound celery hearts (roughly chopped)
  • 2 medium sweet onions (roughly chopped)
  • 1 medium head garlic (all cloves peeled and smashed with the side of your knife)
  • 1 bay leaf
  • Salt and pepper (to taste)

Directions

  1. 1

    Add all ingredients (split peas, chopped carrots, celery and onion, smashed garlic, diced ham, bay leaf, and chicken broth) to a large pot.

  2. 2

    Cover, and bring soup to a boil over high heat. Once boiling, turn to a gentle simmer over low heat. Let simmer, covered, for 90 minutes. Stir occasionally.

  3. 3

    After 90 minutes, peas will have disintegrated. Remove bay leaf. Add salt and pepper to taste. Use either a potato masher (for chunky soup), an immersion blender (for semi-chunky soup), or a blender (smooth soup) to blend to desired texture. I use an immersion blender and blend directly in the pot (see video below for technique), so I can leave about 1/3 of the diced ham and carrot intact, blending the rest into a creamy, uniform soup. If you’re using a potato masher, mash directly in the pot to desired consistency. For smooth soup, place all soup in a blender and blend on medium until uniform and creamy.

  4. 4

    Serve with more black pepper (and warm rolls if you’re feeling it!).