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Split Pea Soup
Split Pea Soup cover
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Split Pea Soup

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Sunday Table
Sunday TableVerified

Ingredients

0 allergens identified

Instructions

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Instructions

1
|
Gather all ingredients.
2
|
Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.
3
|
Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
4
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Remove ham bone; cut off meat, dice, and return meat to soup.
5
|
Add celery, carrots, and potatoes.
6
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Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
7
|
Serve and enjoy!

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Tips & Tricks (5)

  • Ham Bone Magic 🦴
    Roast the ham bone briefly before adding to the soup to intensify its smoky flavor and create deeper, more complex taste layers.
  • Pea Perfection 🟢
    Rinse split peas thoroughly and check for any small stones, then soak for 30 minutes to reduce cooking time and improve texture.
  • Aromatics Layering 🧅
    Sauté onions, carrots, and celery in a bit of butter before adding liquid to develop a rich, caramelized flavor foundation for the soup.
  • Texture Control 🥄
    For a creamier soup, puree half the soup and return it to the pot, creating a perfect balance between chunky and smooth consistencies.
  • Liquid Management 💧
    Keep extra water or broth nearby to adjust consistency; split peas absorb liquid quickly, so you may need to add more during cooking.

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About the Cook

Sunday Table

Sunday Table

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