This meaty, hearty, starchy soup might just be the coziest dish you’re able to make.
This soup falls into the latter camp, and boy does it do so deliciously.
Speaking of flavor, lets talk about the ham that youll use for this soup.
Credit:Caitlin Bensel; Food Styling: Torie Cox
How To Make Split Pea Soup with Ham
This soup is incredibly easy to make.
It ends up with a creamy, almost pureed textureand you dont have to do any pureeing.
After the ham is incorporated, give the soup a taste and see if it needs any additional salt.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Depending on the ham you used, it may or may not.
The ham hock will add more smoky flavor to replace what youll be missing without the tasso.
Pack it into an airtight storage container, and refrigerate it for up to three days.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Add onion and celery; cook until softened, about 10 minutes, stirring occasionally.
Stir in stock, water, carrots, split peas, ham, thyme sprigs, and bay leaves.
Bring to a boil over high heat.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Remove ham from pot and place it on a cutting board to cool slightly.
If soup gets too thick, add more water, 14 cup at a time.
Shred ham with 2 forks; discard big chunks of fat or gristle.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Stir shredded ham and black pepper into soup.
Stir in salt to taste if needed.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
