Split Pea Soup
Split pea soup is a dish that connects us to the past, offering a taste of the simple, comforting meals that sustained our ancestors. Whether you’re a history enthusiast or simply love a good bowl of soup, this recipe brings the flavors of Alexander Hamilton’s time to your table, providing nourishment and a connection to one of America’s most influential figures.
Ingredients
- 1 pound dried split peas rinsed and sorted
- 1 ham bone or 1 cup diced ham
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Soup Base:
- In a large pot, combine the split peas, ham bone (or diced ham), onion, carrots, celery, garlic, bay leaf, thyme, and broth. Stir to combine.
Cook the Soup:
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the soup simmer for 1.5 to 2 hours, or until the peas are soft and have broken down, creating a thick, creamy texture.
- Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Season and Serve:
- Remove the ham bone and bay leaf from the soup.
- If using a ham bone, shred any remaining meat and return it to the pot.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot, with crusty bread on the side.
Video
Notes
Vegetarian Option: Omit the ham and use vegetable broth for a vegetarian version of this soup.
Thickness: If the soup is too thick, you can add more broth or water to reach your desired consistency.
Storage: Split pea soup stores well and often tastes even better the next day. Keep leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.