Split Pea Soup

Ingredients

Ham Broth Ingredients:

• Ham hocks: Essential for a flavorful, smoky broth. Don’t skip these—they bring rich, meaty depth.
• Chicken broth: Adds extra savory notes. You can use bouillon with water if needed.
• Beef bouillon cubes: A flavor-boosting shortcut that deepens the broth’s complexity.
• Black peppercorns and dried thyme: These spices build a subtle, earthy background.

Soup Ingredients:

• Split green peas: The soul of this dish. Their starchy richness creates a thick, velvety base.
• Carrots and celery: Together with onion, they form a classic mirepoix that starts the soup on a sweet, aromatic foundation.
• Potato: Adds body and texture but is added later to prevent over-thickening.
• Fresh dill: The game-changer. Its bright, fresh flavor makes this soup unforgettable.

Techniques

Building the Broth

Start by creating a robust ham broth. Add ham hocks, chicken broth, beef bouillon cubes, peppercorns, and thyme to cold water in a large pot. Bringing it all to a boil slowly allows the flavors to meld beautifully. This broth may be a shortcut, but it’s a powerhouse of flavor—quick, easy, and worth every minute of simmering.

Prepping the Vegetables

While the broth works its magic, get your vegetables ready:

• Dice the carrots and celery finely. Set them aside in one bowl.
• Peel and chop the potato, then place it in a bowl of water to prevent oxidation—keeping it fresh until it’s time to cook.
• Chop the onion and leave it on the cutting board. There’s no need to overdo the dishes!

Assembling the Soup

Once the broth is ready, strain it to remove the peppercorns and any solid bits, then set it aside. Wipe out the pot, heat some butter or oil, and sauté the onion until it’s soft and translucent. The aroma at this stage is a promise of good things to come.

Next, toss in the carrots and celery with a sprinkle of salt and pepper. Sauté them just until they start to soften, then add the well-rinsed split peas. The peas are what give this soup its signature thickness and hearty feel.

Pour the strained ham broth back into the pot, add bay leaves, and bring it all to a boil. Reduce the heat and let it simmer gently, stirring occasionally to keep the peas from sticking. About halfway through, add the potato so it keeps its texture without turning to mush.

Finishing Touches

As the soup simmers, cut the meat from the ham hocks and chop it into small pieces. Stir the ham and fresh dill into the soup during the final five minutes of cooking. Taste and adjust the seasoning. If the soup feels too thick for your liking, simply add a bit of water to loosen it up—make it how you like it. Don’t forget to fish out the bay leaves before serving!

Conclusion

This Ham and Dill Split Pea Soup is an elevated take on a beloved classic. The fresh dill adds brightness and transforms the humble bowl into a fragrant, flavor-packed masterpiece. Serve it with thick slices of buttered bread for a meal that will earn rave reviews from family and friends alike. Once you taste it, you’ll see why this soup deserves a spot in your regular rotation—and why it always has you reaching for a second bowl.