Old-Fashioned Pea Soup

I've been whipping up this split pea soup for ages, and it's turned into our family's go-to comfort meal when winter hits. There's just something so rewarding about a hot bowl of this thick, filling soup that seems to thaw you from within.

My hubby swears this soup knocked out his winter sniffles last season. I can't prove that medically, but I do remember him downing three full bowls at once, which is totally unlike him!

Your Ingredients List

• Split peas: These little dried guys are what make the magic happen. They're super cheap and loaded with protein and fiber too.
• Ham bone: Here's your flavor powerhouse. I always tuck away the leftover bone from our holiday meals just for this.
• Aromatics: The trusted combo of onions, carrots and celery builds that yummy base flavor.
• Herbs: Just some dried thyme and a bay leaf will do the trick - keep it simple.
• Time: Not something you buy, but crucial! This soup needs to bubble away slowly to work its charm.

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My Cooking Method

Getting Peas Ready

The fast-soak trick works great and helps when I forget to plan ahead. Just put them in water, boil for two minutes, then let them rest. They'll get nice and soft in about an hour.

Building Taste

Throwing in the ham bone right at the start lets all that smoky, rich goodness soak into every bite. Don't cut corners on this first long cooking step - it's creating your flavor foundation.

When To Add Veggies

I drop in the carrots and celery partway through cooking so they don't turn to mush. They still get plenty soft but keep some bite to mix up the texture against the smooth peas.

Managing Thickness

If you simmer longer with the lid off, you'll get a thicker soup. I prefer mine easy to scoop but not quite thick enough to hold a spoon upright. Everyone likes theirs a bit different!

I got this recipe from my grandma, who always had something cooking on her stove. She taught me good soup can't be rushed - you need to wait for those deep flavors to grow.

Ways To Serve It

This soup stands on its own as a full meal, but I always bring out some crusty bread for dunking. A light green salad with tangy dressing works great alongside the rich soup. When friends come over, I sometimes put it in hollowed-out bread bowls, which always gets lots of compliments.

Customize It

Toss in a couple chopped potatoes if you want it heartier. Add some garlic for more flavor depth. If you prefer smoother texture, buzz it a few times with a stick blender. For freshness, mix in some chopped parsley at the end. Sometimes I pour in a little cream to make it extra rich.

Keeping It Fresh

This soup freezes really well, so I often cook twice as much. I pack it into single-serving containers for quick lunches. When you warm it back up, you might need to add a bit of water or broth to thin it out again.

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Smart Tricks

• Press garlic with the side of your knife to release more flavor
• Throw in a chunk of parmesan rind while cooking for amazing depth (take it out before eating)
• You can freeze the ham bone after making soup and use it once more

This split pea soup has been my trusty companion through countless winter seasons. There's something kinda magical about turning such basic ingredients into something so incredibly satisfying. And nothing beats seeing my family's happy faces when they come in from the cold to smell this simmering away!

Frequently Asked Questions

→ Do I need to soak split peas beforehand?

You don’t absolutely have to soak them, but it makes them cook faster and evenly. A quick soak (boiling for 2 minutes, then resting) also makes them gentler on digestion.

→ What can replace a ham bone?

Ham hocks, smoked turkey legs, or bacon are good swaps. For a vegetarian option, try adding a smoky flavor with liquid smoke and use veggie broth.

→ Why does my soup seem too thin?

The soup will thicken as it simmers and also after cooling down. Leave it on the stove uncovered a little longer if it hasn't thickened enough.

→ Can I use my slow cooker instead?

Totally! No need to soak the peas. Just combine everything in your slow cooker, leave on low for 8-10 hours or high for 4-5, and toss in the carrots and celery an hour before it’s done.

→ What’s the best way to keep and heat leftovers?

Pack cooled soup in sealable containers. Refrigerate for four days or freeze up to three months. Reheat with some water or broth because it thickens a lot when stored.