I first posted a recipe for classic Split Pea and Ham Soup more than a decade ago. The soup hasn’t changed but a few questions have cropped up over the years. If you’re new to this type of soup or have had issues in the past, here are some pointers to help you make the best soup possible.
soak the peas when you cook the ham
Soaking peas isn’t necessary, but it will create a thicker, more viscous soup. If you know you’ll be making soup from a bone-in ham, it’s more efficient if you soak the peas when the roast goes in the oven, But don’t let spontaneity hold you back. If you decide to make soup after the fact, quick soak the peas (see recipe), or skip the soaking altogether and let the blender help you out.
when in comes to split peas, be colour-blind
This recipe calls for split peas. Use what you have. Green split peas are slightly sweeter than yellow. Yellow split peas are slightly earthier. You can even use a mixture of both if you are raiding the pantry. No split peas? Try red lentils and reduce the cooking time. Or give Smoky Navy Bean Soup a whirl.
Cold water does the trick
Cold water is key. Because it heats slowly, it allows time for the proteins and impurities in the bone to coagulate and float to surface. This will look like “murky foam”, as my sister put it. Don’t panic. This is normal. Just skim the foam off with a spoon, discard it, and look forward to a piping hot bowl of soup.
Save your stock for Other Soups
Thanks to the meat and ham bone, this soup will have plenty of flavour — even when made with water. It will also have enough salt. Stock, even sodium-free, won’t make a big difference in this soup. Save your stock for vegetable soups like Ginger-Orange Carrot or Tomato and Roasted Red Pepper. (Yes, I’m flogging my soups today.)
Stove top or slow cooker is up to you
This soup works equally well whether made on the stovetop or in a slow cooker. Which method you choose depends on what equipment you have and your timing. Just be sure to sauté the vegetables in the ham fat if you’re slow cooking. This adds flavour.
That’s it. If yo’ve got a ham bone, soaked split peas, sautéd vegetables, and cold water, a hearty bowl of soup is only a couple hours’ simmering away.
This soup is the perfect way to use the meat and ham bone leftover from holiday gatherings. It makes an appearance in our family right after Easter and Christmas, but you can make it whenever the moods hits.
Scale
Ingredients
1 pound (500 g) green or yellow split peas (about 2 1/4 cups) 1 ham bone with lots of meat still on it 4 slices ham (with lots of fat) sliced from a ham bone 2 onions, roughly chopped (enough onion to equal the carrots and celery together) 2 carrots, roughly chopped 2 stalks celery, roughly chopped 1 medium potato, peeled and cubed 10 cups (2.5 L) cold water 2 bay leaves 1 sprig fresh thyme (or 1 tsp/5 mL dried)
fresh black pepper
Instructions
Cover the peas in cold water and let sit overnight. (Alternatively, bring the peas to a boil, remove from heat and let sit 1 hour.) Drain and rinse. Set aside.
In a large sauce pan or Dutch oven, sauté the ham in its own fat. When browned, remove the ham and refrigerate for later.
In the ham fat, gently sauté the onions, carrots, and celery until soft.
Add the ham bone, peas, potato, cold water, bay leaves and thyme. (Alternatively, at this stage you can put all the ingredients in a crockpot and set on low for 6 to 8 hours.)
Bring the soup to a boil. If any foam floats to the top, skim it off and discard. As soon as the soup reaches a boil, reduce to a simmer, covered and let cook, stirring occasionally, for 2 hours or until the peas are soft.
Remove the ham bone and bay leaves. Puree the soup with an immersion blender, right in the pot. (Alternatively, puree the soup in batches in a standard blender.)
Slice the reserved ham and add to the soup. Top with freshly grated black pepper to taste. Over the years, we’ve found you didn’t need to add any salt.
Notes
This soup freezes well and will technically keep indefinitely, but is best consumed within 6 months for optimal flavour.
