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.

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Prep Time 15

Cook Time 2

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.