Over the years, more often than not, I’ve made this soup as instructed, without a ham bone and with water alone (as opposed to stock). Every time I make it, I am amazed by the result, by how such basic ingredients — carrots, onions, celery, split peas — can simmer into something so tasty. I am also always amazed, as my mother noted: by how incredibly FILLING this soup is. Split peas, like lentils, seem to expand in the tummy slowly, all at once leaving you completely full — sometimes uncomfortably so — for hours. As much as I love the vegetarian version of this soup, it is particularly delicious when made with a leftover holiday ham bone. Whether you use a ham bone or not, the process is still the same: sweat carrots, onions, and celery with a pinch of cumin; add split peas, water, and a bay leaf; simmer until the split peas break down completely, thickening the broth into a stewy, hearty mass. Many split pea soups call for puréeing, but not this one. Here, the split peas mostly dissolve forming a coarse foundation with specks of carrots and ham bobbing throughout. I like serving it with toasty olive oil croutons, which provide more texture and crunch. Lots of pepper is a must. A few notes follow:
To Soak Green Split Peas or Not
I have been using Bob’s Red Mill green split peas, which do not require soaking and which have consistently been cooking fully in about 45 minutes. Most split peas (like lentils) do not require soaking, but if you are unsure or if you have had trouble in the past with your split peas not softening in a timely manner, I would soak them to ensure they don’t take hours to cook. This soup simmers for about 45 minutes, long enough for the split peas to break down completely, but not so long that all of the vegetables turn to complete mush.To soak, simply cover the split peas with water by at least an inch, and let soak for at least 4 hours but preferably overnight.Whether you soak or not, split peas should be rinsed, simply to remove dust or dirt. You can also soak them in water to pick them over for stones, but the chances of finding one are slim.
What If I Don’t Have a Ham Bone?
No problem. Simply leave it out. Because the ham bone and any meat clinging to it will impart the soup with both flavor and salt, you’ll need to season the soup more generously with salt. You also could use vegetable stock in place of the water, though it’s truly delicious when made with water alone. Alternatively, if you didn’t make a ham, but want that same smokiness, you can buy a ham hock or two from most supermarkets.
How to Make Split Pea and Ham Soup
Gather your ingredients: Start by heating olive oil, onions, carrots, celery, and cumin seeds or ground cumin in a large pot: Cook covered over low heat for 15-20 minutes: Uncover the pot and add minced garlic. Add a ham bone (if using) and a bay leaf. Rinse and drain your split peas. (Incidentally, one of you recommended this Inomata Japanese Rice Washing Bowl, and I use it ALL the time. Love it. Thank you.) Add the drained split peas to the pot. Cover with water, 8 to 10 cups. Simmer for about 45 minutes or until the split peas are completely cooked and have broken down. Remove the bone and any large hunks of meat. Chop up the meat, and add it back to the pot. Season with pepper to taste. I love this one very peppery.
Top with Croutons!
Cube up some old bread. This is stale focaccia. Toss it with olive oil, season with salt, and transfer it to a sheet pan. A good rule of thumb: use 1/4 cup olive oil for 3/4 lb. bread. Transfer to a 425ºF oven for 10-15 minutes or until golden to your liking. These croutons are irresistible on their own… … but especially delicious dunked into soup. 5 from 12 reviews Green Split Peas: Some green split peas may require soaking to allow them to cook in a timely manner. I have been using the Bob’s Red Mill brand, which require no soaking, and they cook fully in about 45 minutes of simmering. Check the instructions on whatever bag you are using — most split peas do not require soaking — but some might, anywhere from 4 to 6 hours to overnight. To freeze: Transfer soup to quart containers and freeze for up to 3 months.
