Creamy Without Cream!
Description
This Split Pea and Ham Soup is a hearty, comforting classic that’s naturally creamy without adding any heavy cream. Slow-simmered split peas, tender chunks of ham, and aromatic vegetables create a rich, flavorful soup that warms the soul. Perfect for chilly days, meal prep, or a cozy dinner, this recipe is healthy, satisfying, and budget-friendly.
Ingredients
- 1 cup dried split peas, rinsed and sorted
- 2 cups cooked ham, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken or vegetable broth
- 1–2 teaspoons salt, to taste
- ½ teaspoon black pepper
- Optional garnish: fresh parsley, croutons, or a drizzle of olive oil
Instructions
- Prepare the vegetables
In a large soup pot, sauté onion, garlic, carrots, and celery over medium heat for 5–7 minutes until softened and fragrant. - Add split peas, ham, and seasonings
Stir in split peas, diced ham, bay leaf, and dried thyme. Pour in broth and bring to a boil. - Simmer the soup
Reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally, until split peas are soft and beginning to break down. - Mash or blend (optional)
For a creamier texture, use an immersion blender to partially blend the soup, leaving some texture. Remove bay leaf before serving. - Season and serve
Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh parsley, croutons, or a drizzle of olive oil if desired.
Tips for the Best Split Pea and Ham Soup
- Rinse split peas thoroughly to remove any debris.
- Stir occasionally to prevent sticking at the bottom.
- Leftovers taste even better after a day, as flavors meld together.
- For extra depth, simmer with a ham bone if available.
Variations
- Smoky Flavor: Use smoked paprika or add a ham hock for deeper flavor.
- Vegetarian Version: Omit ham and use vegetable broth; add smoked tofu or tempeh for protein.
- Extra Veggies: Add potatoes, parsnips, or turnips for variety.
- Spicy Kick: Add a pinch of cayenne or chili flakes.
Frequently Asked Questions (FAQs)
Can I use canned split peas?
Fresh dried split peas give the best texture and flavor. Canned can be used, but reduce cooking time and adjust liquid.
Is this soup kid-friendly?
Yes! Mild, savory flavors make it perfect for all ages.
Can I make it ahead?
Absolutely! Store in the fridge for 3–4 days or freeze for up to 3 months.
Do I have to use ham?
No, you can make it vegetarian or use leftover cooked meats.
Serving Suggestions
- Serve with crusty bread or biscuits
- Top with fresh herbs, croutons, or a swirl of olive oil
- Pair with a simple green salad for a complete meal
- Ideal for meal prep, family dinners, or a comforting lunch
The Best Split Pea and Ham Soup (Creamy Without Cream!)
4
servings30
minutes40
minutesIngredients
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned, drained)
2 tablespoons cornstarch
2 tablespoons vegetable oil
½ red bell pepper, chopped
½ green bell pepper, chopped
¼ cup ketchup
¼ cup rice vinegar or apple cider vinegar
3 tablespoons soy sauce
3 tablespoons honey or brown sugar
1 teaspoon garlic powder
½ teaspoon ground ginger (optional)
Salt and pepper, to taste
Optional garnish: sliced green onions, sesame seeds
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss chicken with cornstarch, salt, and pepper. Spread on the baking sheet and drizzle with oil. Bake 15–20 minutes, flipping halfway, until golden and cooked through.
- While chicken bakes, mix ketchup, vinegar, soy sauce, honey, garlic powder, and ginger to make the sauce.
- In a skillet over medium heat, sauté bell peppers for 3–4 minutes. Add pineapple and sauce, simmer 2–3 minutes.
- Add baked chicken to the skillet and toss to coat. Heat 2–3 minutes until everything is warmed through.
- Serve over steamed rice and garnish with green onions or sesame seeds if desired.
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