At more than 100 years old, this recipe was the epitome of farm-to-table before hipsters made it cool. It’s a hearty, almost stew-like soup that leaves you feeling full for hours.
No fancy artisan bread required.
We’re so hooked on this stuff, we refuse to attempt or even entertain the idea of substitutions. Just make it and put it in your face.
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Nana Mac’s Split Pea Soup with Ham
Nana Mac’s Split Pea Soup with Ham
- Total Time: 1 hour 50 minutes
- Yield: 10-12 1x
Ingredients
Scale
- About 8 cups of water, more if needed
- 1 to 1.5-pound ham steak, cubed; or a ham bone and about 2 cups cubed ham (not honey or glazed)
- 1 1/4 cup dried split peas (most of a 16 oz bag)
- 3 large carrots peeled and cut into bite-sized chunks
- 2 large parsnips, peeled and cut into bite-sized chunks
- 2 large ribs celery, diced
- 1/2 medium rutabaga peeled and cut into bite-sized chunks
- 2 red potatoes, peeled and cut into bite-sized chunks (optional)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 whole bay leaves
- 3/4 tsp ground black pepper
- 3/4 tsp kosher salt
Instructions
- Prep all vegetables then add 8 cups of water, ham and/or ham bone, onions, garlic, celery, carrots, parsnips, rutabaga, bay leaves, salt and pepper. Bring to a boil on high heat and then turn down to a simmer on medium heat. Simmer covered for about 20 minutes. If using a ham bone, remove after 20 minutes.
- If using potatoes, peel, cut, and boil separately in water just until they start becoming tender, 5-7 minutes after reaching a boil. Drain, return to pot, cover with cold water to stop cooking, and set aside. This also removes excess starch.
- Measure the peas and then dump into a fine mesh strainer. Sort and rinse well. Set aside. After the initial 20 minutes, remove stock pot from medium heat and place a heat diffuser on the burner (this helps to keep the peas from sticking and burning). Turn the heat down to medium-low and place the stock pot back on the burner with the heat diffuser.
- Add the peas and stir. Cover and cook on medium-low, stirring every 10-15 minutes. When most of the peas are breaking up (usually 30-40 minutes minutes), add the potatoes and stir. Add up to two cups of water, as needed, if soup becomes too thick (this will vary depending on the peas used). Cover and continue cooking until peas are mostly dissolved, another 20-30 minutes (this also varies depending on brand and age of the peas).
- Taste for seasoning and add salt and pepper as needed. Remove bay leaves. Serve immediately, or cool and divide into containers.
Notes
Refrigerate in airtight containers up to four days.
Freeze in airtight containers up to 6 months and reheat on the stove or in the microwave.
- Prep Time: 20
- Cook Time: 90
- Category: Soup
- Method: Stove Top
- Diet: Gluten Free
Great for lunches, keeps in refrigerator 4-5 days. Freeze in individual portions for quick meals.
