Split Pea And Ham (or Not!) Soup

My mother emailed this split pea soup recipe to my siblings and me in December 2011. She wrote: “Hello Children. Here is a quick and easy recipe that I haven’t made for years. Very filling and cheap to make. Does not need stock. xo”

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.

Description

This is a very basic recipe for split pea and ham soup. My mother sent me the recipe years ago, and in her version, there is no ham, so this easily can be made vegetarian. To do so, simply omit the ham bone and the diced ham, and be more generous with the salt. Water works just fine, but if you prefer using vegetable broth , that will work, too.

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.

• 1/4 cup olive oil
• 4 cups diced onions, from 2 medium to large
• 1.5 to 2 cups diced carrots
• 1 to 1.5 cups diced celery
• 1 tablespoon cumin seeds or 2 teaspoons ground cumin
• kosher salt to taste
• 1 to 2 cloves garlic, minced
• 1 ham bone, if you have it, or 1 ham hock, see notes above if making without
• 1 bay leaf
• 1 lb. split peas (about 2 heaping cups), rinsed, see notes above
• 8 to 10 cups water, plus more as needed
• 1 bay leaf
• fresh cracked pepper to taste
• 2 cups diced ham, optional

1. In a large pot, heat the oil over high heat. When it shimmers, add the onions, carrots, celery, and cumin seeds or ground cumin. Season with a pinch of kosher salt. Give it a stir. Turn heat to low. Cover and cook for 15 to 20 minutes or until vegetables have lost their firmness and have softened a bit.
2. If you haven’t rinsed your split peas, do that now. Let drain in a sieve.
3. Uncover the pot, add the garlic, and cook for about a minute. Add the ham bone, bay leaf, and split peas. Add 8 cups of water. Season with a pinch of salt. Bring to a boil; then lower heat so that everything is just simmering. Check the soup at 30 minutes and give it a stir. You likely will need to add more water. I consistently add at least 2 more cups of water. Season generously (if you wish) with pepper.
4. Cook for at least 15 minutes more (roughly 45 minutes total, though depending on your split peas, it may take more or less time). Taste. It’s done when the split peas have totally broken down. Add salt to taste. (Note: Depending on your ham bone, you will need to add more or less salt, so taste the soup, and add salt as needed to ensure it is seasoned to your liking.)
5. Remove the ham bone. Retrieve any large hunks of meat that may have fallen into the soup off the ham bone. Remove any pieces of meat clinging to the ham bone. Dice up the ham and add it back to the soup. If it wasn’t a particularly meaty ham bone, you may want to add more diced ham to the soup — it’s totally up to your tastes and preferences — it’s delicious without ham; it’s delicious with ham. Once the ham has been added, give it a stir, and one final taste. Season with salt and pepper to taste.
6. To make croutons: Dice up 3/4 pound bread (roughly). Place in a bowl. Toss with about 1/4 cup olive oil and season with salt to taste. Toast in the oven at 425ºF for 10-15 minutes or until golden to your liking.
7. Serve soup topped with croutons or with bread on the side. See notes above for freezing.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Description

This is a very basic recipe for split pea and ham soup. My mother sent me the recipe years ago, and in her version, there is no ham, so this easily can be made vegetarian. To do so, simply omit the ham bone and the diced ham, and be more generous with the salt. Water works just fine, but if you prefer using vegetable broth , that will work, too.

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.

• 1/4 cup olive oil
• 4 cups diced onions, from 2 medium to large
• 1.5 to 2 cups diced carrots
• 1 to 1.5 cups diced celery
• 1 tablespoon cumin seeds or 2 teaspoons ground cumin
• kosher salt to taste
• 1 to 2 cloves garlic, minced
• 1 ham bone, if you have it, or 1 ham hock, see notes above if making without
• 1 bay leaf
• 1 lb. split peas (about 2 heaping cups), rinsed, see notes above
• 8 to 10 cups water, plus more as needed
• 1 bay leaf
• fresh cracked pepper to taste
• 2 cups diced ham, optional

1. In a large pot, heat the oil over high heat. When it shimmers, add the onions, carrots, celery, and cumin seeds or ground cumin. Season with a pinch of kosher salt. Give it a stir. Turn heat to low. Cover and cook for 15 to 20 minutes or until vegetables have lost their firmness and have softened a bit.
2. If you haven’t rinsed your split peas, do that now. Let drain in a sieve.
3. Uncover the pot, add the garlic, and cook for about a minute. Add the ham bone, bay leaf, and split peas. Add 8 cups of water. Season with a pinch of salt. Bring to a boil; then lower heat so that everything is just simmering. Check the soup at 30 minutes and give it a stir. You likely will need to add more water. I consistently add at least 2 more cups of water. Season generously (if you wish) with pepper.
4. Cook for at least 15 minutes more (roughly 45 minutes total, though depending on your split peas, it may take more or less time). Taste. It’s done when the split peas have totally broken down. Add salt to taste. (Note: Depending on your ham bone, you will need to add more or less salt, so taste the soup, and add salt as needed to ensure it is seasoned to your liking.)
5. Remove the ham bone. Retrieve any large hunks of meat that may have fallen into the soup off the ham bone. Remove any pieces of meat clinging to the ham bone. Dice up the ham and add it back to the soup. If it wasn’t a particularly meaty ham bone, you may want to add more diced ham to the soup — it’s totally up to your tastes and preferences — it’s delicious without ham; it’s delicious with ham. Once the ham has been added, give it a stir, and one final taste. Season with salt and pepper to taste.
6. To make croutons: Dice up 3/4 pound bread (roughly). Place in a bowl. Toss with about 1/4 cup olive oil and season with salt to taste. Toast in the oven at 425ºF for 10-15 minutes or until golden to your liking.
7. Serve soup topped with croutons or with bread on the side. See notes above for freezing.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Find it online : https://alexandracooks.com/2021/04/05/split-pea-and-ham-or-not-soup/

If you are under the impression you need to spend hours toiling over a pot of bones to make a highly seasoned broth to then make a good bowl of noodles, you must make Hetty McKinnon’s “life-changing” udon noodles from her latest book To Asia, With Love .

⁣⁣The broth is made with three ingredients — vegetable stock, soy sauce, and mirin — and after it comes to a simmer, it’s done. The rest of the broth’s flavor comes from garnishes: a pat of butter, a drizzle of sesame oil, a sprinkling of scallions, a pinch of sea salt, and lots of freshly cracked black pepper. The yolks of soft-boiled eggs impart the broth with a richness, and if you like a bit of spice, a spoonful of Sambal Oeleck or chili paste of choice seasons it further.

I love adding a heap of baby bok choy or other greens to make it a meal. If you like this idea, too, simply add them to the pot of boiling udon noodles, which typically cook in 1-3 minutes — the frozen udon noodles I buy cook in 1 minute, which is all the time most greens need.

Every time I make this soup, I am astounded by how quickly it comes together and by how flavorful and nourishing it is. In the intro to the recipe, Hetty writes that the recipe was inspired by a dish served at Shin Udon in Tokyo, the flavors and textures of which were “life-changing.”

About To Asia With Love

• Something I love about To Asia, With Love are the anecdotes, such as the one mentioned above. Many of the stories in TAWL are rooted in travel and discovery, which I think we all are craving right now.
• Like all of Hetty’s previous three books, To Asia, With Love is beautiful: its design, its photography, its recipes. In Hetty’s newsletter last fall, when she first shared this recipe, she described this book as her “most personal to date,” noting that it is “full of everyday Asian recipes made with simple ingredients (many of which you will already have in your pantry) along with personal stories of growing up in a Chinese household in Sydney.”
• I want to make everything in TAWL , namely the “restaurant greens”, which is my favorite thing to order at Chinese restaurants. I recently made the TAWL pad Thai salad, which was absolutely delicious (photo below). I’ll be sharing that recipe on my Instagram stories tomorrow, so follow along on Instagram if you’d like to try that recipe. I’ll keep it highlighted in my stories.
• There are two ways I keep up with Hetty: her Instagram and her newsletter . She is wonderful.

PS: Hetty’s Sushi Salad (This recipe comes from Hetty’s last book, Family , and after discovering it, I made it on repeat for weeks. It’s one of my favorites.)

How to Make Life-Changing Noodles

First, get the broth going by combining vegetable stock , soy sauce or tamari, and mirin in a pot. Bring it to a simmer.

Meanwhile, halve small heads of baby bok choy or other greens of choice.

You’ll need udon noodles (or other) noodles for this soup. I can’t recommend buying frozen udon noodles enough. They cook in 1 minute, and couldn’t be more delicious.

What your stovetop will look like: 1 pot for the noodles and greens (if using), 1 pot for the eggs, and 1 pot for the broth.

Cook the eggs for 6 minutes (for very soft boiled eggs) or 7 minutes for less runny soft-boiled eggs. Transfer to an ice bath immediately.

Cook the noodles and greens for 1 to 3 minutes.

Drain.

Transfer greens and noodles to a bowl; then pour the broth over top.

Add a knob of butter, a drizzle of sesame oil, and a handful of scallions.

Top with soft-boiled eggs. Season with sea salt and lots of pepper.

Add some chili paste if you wish.

Enjoy!

Such a good one! To Asia, With Love

This is the pad Thai salad from TAWL . Follow along on Instagram for the recipe tomorrow, April 7th.

Description

From Hetty McKinnon’s To Asia, With Love

Notes:

• Every recipe in To Asia, With Love is vegetarian. Hetty’s note from the book: To veganise this recipe, omit the eggs and use vegan butter.

• You may find you might want more of the broth (it’s so good), so just keep the ingredients handy — the veg stock , tamari or soy, and mirin. I often make a double batch of broth.

• Scale the recipe as needed. I often make a half recipe, which is perfect for Ben and me. Note: In the video, I make a half recipe, but I do not halve the amount of soy sauce — I use 2 tablespoons instead of 1.5 tablespoons. One of you noted that this made for a salty broth, so please keep this in mind if halving the recipe. Start with 1.5 tablespoons and add more salt to taste.

• 4 large eggs

• 1.75 lbs. (800 g) udon noodles

• 1/4 to 1/2 lb. of greens such as baby bok choy, optional

• 2 cups ( 500 ml) vegetable stock

• 3 to 4 tablespoons tamari or soy sauce

• 2 teaspoons mirin

• 4 scallions, thinly sliced

• 80 g ( 6 tbsp ) butter, cubed, or to taste (I just add a nice knob, maybe a tablespoon, per bowl)

• 1 tablespoon sesame oil or to taste

• sea salt and black pepper to taste

• Sambal Oelek or other chili paste, optional

1. Bring a small saucepan of water to a boil. Add the eggs and set the timer for 6 minutes. As soon as the buzzer goes, immediately drain the eggs into a colander and run under cold water (or transfer to an ice bath) until they are completely cold. (This will make very soft-boiled eggs – if you prefer a firmer yolk, cook them for another minute.) Peel and set aside.
2. Cook the udon noodles (and greens if using) in a large saucepan of salted water according to the packet instructions until al dente. This should only take 1–3 minutes, depending on whether your noodles are fresh, vacuum-sealed, or frozen. Drain, then scoop the hot noodles (and greens) into four bowls (or two large bowls).
3. Meanwhile, combine the stock, tamari or soy sauce, and mirin in a small saucepan and place over low heat until hot.
4. Pour the hot broth over each bowl of noodles (and greens), and top with a soft-boiled egg. Add a knob of butter and allow it to melt into the noodles. Add the scallions and scatter a generous amount of black pepper over the noodles (use as much pepper as you like, but this dish is intended to be very peppery). Finish with a little drizzle of sesame oil and sprinkle with sea salt.
5. If you like spicy, stir in a spoonful of Sambal Oelek or hot sauce of choice.

• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian