Classic Split Pea Soup Recipe – Hearty Beef Broth

Classic Split Pea Soup is more than just a hearty meal; it’s a culinary hug, a taste of comforting tradition that warms you from the inside out. There’s a reason this humble yet satisfying dish has graced tables for generations. It’s the perfect symphony of tender split peas, savory beef ham or beef bacon, and aromatic vegetables, all simmered into a thick, velvety broth that’s utterly irresistible. What makes this recipe truly special is its ability to transform simple, wholesome ingredients into something profoundly delicious and deeply nourishing. Whether you’re seeking a robust lunch to power through a busy day or a soul-soothing supper on a chilly evening, this Classic Split Pea Soup delivers on every front, promising a memorable dining experience with every spoonful. Get ready to master this timeless favorite!

Ingredients:

• 2 tablespoons extra-virgin extract olive oil
• 1 medium onion, finely diced
• 3 medium carrots, peeled and finely diced
• 3 ribs of celery, strings removed and finely diced
• 2 large garlic cloves, minced
• 1 pound dried green split peas, thoroughly rinsed
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 bay leaf
• 1 meaty beef beef ham bone (about 1-1.5 pounds), or a large piece of cbeef hamd ham
• 4 cups low-sodium chicken broth
• 3 to 4 cups water, or more as needed
• 1 cup diced cobeef hamd beef ham (this cbeef hambe from the ham bone or added abeef ham separate cooked ham product)
• Finely chopped fresh parsley, for garnish

Preparing the Base

Sautéing the Aromatics

The foundation of any great soup is building layers of flavor, and that starts with expertly sautéing your aromatics. 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 and warm, add your finely diced medium onion, 3 finely diced carrots, and 3 finely diced ribs of celery. Stir these vegetables well to coat them in the olive oil. Cook, stirring occasionally, for about 8 to 10 minutes, or until the vegetables have softened considerably and the onions have become translucent. You’re looking for them to be tender, not browned. This gentle cooking process sweetens the vgin extracttables and begins to release their delightful aromas. Now, add the 2 minced garlic cloves to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor to your soup.

Building the Soup

Adding the Peas and Liquids

Now it’s time to introduce the star of our Classic Split Pea Soup: the dried split peas. Add the 1 pound of thoroughly rinsed dried green split peas to the pot with the softened vegetables. Rinsing the split peas is an important step to remove any dust or small debris. Next, add the ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and the single bay leaf. Stir everything together to ensure the peas and seasonings are well distributed. Pour in the 4 cups of low-sodium chicken broth and 3 cups of water. The broth adds a rich depth of flavor, and the water will help the peas cook down into a creamy consistency.

Simmering to PerfectioBeef Hamh3>

Infusing with Ham FlavorFinishing TBeef Hamhes and Serving

Adding the Diced Ham and Adjusting Consistency

After tbeef haminitial simmering period, carefully remove the ham bone from the pot. You can shred any tender meat that has come off the bone and add it back into the soup. Discard the bobeef hamitself. Now, stir in the 1 cup of diced cooked beef ham. This adds extra meaty goodness and texture to the soup. Continue to simmer the soup, uncovered thibeef hamime, for another 15 to 30 minutes. This allows the diced ham to heat through and the flavors to meld further. During this final simmering stage, check the consistency of your soup. If it’s too thick for your liking, gradually add more water, about ½ cup at a time, until it reaches your desired thickness. If, by chance, it’s too thin, you can continue to simmer uncovered for a bit longer to allow some of the liquid to evaporate. Taste the soup and adjust the seasoning with additional kosher salt and freshlybeef hamound black pepper as needed. The saltiness will depend on the ham bone and the broth you used, so tasting is crucial.

Serving Your Classic Split Pea Soup

Ladle the hot Classic Split Pea Soup into individual bowls. The soup beef hamuld have a wonderfully thick, creamy texture with tender pieces of ham. Garnish generously with the finely chopped fresh parsley. The bright green parsley adds a lovely pop of color and a fresh, herbaceous note that beautifully complements the rich, savory soup. Serve immediately with crusty bread for dipping, and enjoy this comforting and deeply satisfying classic.

Conclusion:

And there you have it – a hearty and satisfying bowl of Classic Split Pea Soup! This recipe is a testament to simple ingredients creating deep, comforting flavors. The rich, savory broth, tender peas, and smoky beef ham meld together beautifully to create a meal that’s perfect for a chilly evening or a nourishing lunch. Don’t be afraid to embrace the magic of slow simmering; it’s what truly unlocks the full potential of this dish.

For serving suggestions, a crusty bread for dipping is practically mandatory. A dollop of sour cream or a sprinkle of fresh chives can add a lovely pop of freshness. If you’re feeling adventurous with variations, consider adding other vegetables like carrots or celery during the last hour of cooking. For a vegetarian option, simply omitbeef hame ham hock and use vegetable broth instead, perhaps adding a touch of smoked paprika for that smoky essence. I truly hope you enjoy making and savoring this Classic Split Pea Soup as much as I do!

Frequently Asked Questions about Classic Split Pea Soup:

Can I make Classic Split Pea Soup ahead of time?

Absolutely! In fact, Classic Split Pea Soup often tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.

What kind of peas should I use for Classic Split Pea Soup?

For this classic recipe, dried green split peas are the traditional and best choice. They break down beautifully during the long simmer, creating the thick, comforting texture characteristic of Classic Split Pea Soup. Yellow split peas can also be used, but they might yield a slightly different color and flavor profile.

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Classic Split Pea Soup – Hearty Beef Broth

A comforting and deeply satisfying classic split pea soup made with a hearty beef broth base, tender split peas, and savory diced beef ham. Perfect for a hearty meal.

Prep Time
20 Minutes

Cook Time
2 Hours

Total Time
20 Minutes

Servings
6

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 3 medium carrots, peeled and finely diced
• 3 ribs of celery, strings removed and finely diced
• 2 large garlic cloves, minced
• 1 pound dried green split peas, thoroughly rinsed
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 bay leaf
• 1 meaty beef ham bone (about 1-1.5 pounds)
• 4 cups low-sodium chicken broth
• 3 to 4 cups water, or more as needed
• 1 cup diced cooked beef ham
• Finely chopped fresh parsley, for garnish

Instructions

1. Step 1
   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
2. Step 2
   Add the rinsed split peas, dried thyme, salt, pepper, and bay leaf to the pot. Stir to combine. Pour in the chicken broth and 3 cups of water.
3. Step 3
   Submerge the beef ham bone into the liquid, ensuring it’s fully covered. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until peas are very tender and breaking down. Stir occasionally.
4. Step 4
   Carefully remove the beef ham bone. Stir in the diced cooked beef ham. Continue to simmer, uncovered, for another 15-30 minutes to allow flavors to meld and heat through.
5. Step 5
   Check the soup’s consistency. Add more water if too thick, or simmer uncovered longer if too thin. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6
   Ladle the hot soup into bowls and garnish generously with finely chopped fresh parsley. Serve immediately with crusty bread.

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.