Welcome to the ultimate guide for crafting a soul-warming bowl of **Split Pea Soup**. This isn’t just any soup; it’s a testament to comfort, nutrition, and rich, savory flavor. Made with wholesome split peas, deeply flavored homemade stock, tender ham, and a medley of garden vegetables, this recipe elevates the classic to an unforgettable experience. What truly sets this particular recipe apart is the secret ingredient: **smoked pork neck bones**. They infuse the broth with a profound smokiness and depth that’s impossible to replicate with other cuts, transforming a simple pea soup into a culinary masterpiece that will have everyone asking for seconds.
Table of Contents
- Why This Split Pea Soup Recipe is Special
- The Wholesome Goodness: Health Benefits of Split Pea Soup
- The Secret to Extraordinary Flavor: Smoked Pork Neck Bones
- Making the Rich Homemade Ham Stock
- Step-by-Step: How to Make the Best Split Pea Soup
- Essential Tips for a Perfect Split Pea Soup
- Recipe FAQs
- Storage and Freezing Instructions
- More Comforting Soup Recipes to Try
Why This Split Pea Soup Recipe is Special
There’s something uniquely satisfying about a well-made bowl of split pea soup. It’s a dish that evokes memories of home, warmth, and simple pleasures. While many versions exist, this recipe stands out due to its commitment to building flavor from scratch, starting with a robust homemade stock. Unlike soups that rely solely on ham hocks or pre-made broths, our method utilizes smoked pork neck bones, which release an unparalleled depth of smoky, savory goodness that permeates every spoonful. This isn’t just about nutrition; it’s about creating a truly memorable meal that nourishes both body and soul, making it a perfect hearty meal for any season.
The Wholesome Goodness: Health Benefits of Split Pea Soup
Beyond its delicious taste, split pea soup is packed with an impressive array of health benefits, making it a smart choice for a nutritious meal. Peas, the star ingredient, are powerhouses of nutrition. They are abundantly loaded with **antioxidants**, which help protect your body’s cells from damage caused by free radicals. They are an excellent source of dietary **fiber**, crucial for digestive health, promoting regularity, and contributing to a feeling of fullness, which can aid in weight management. Furthermore, split peas provide a significant amount of **Vitamin K**, essential for blood clotting and bone health, and **manganese**, a trace mineral vital for bone development and metabolism.
Not only that, but split peas are also a good source of beneficial **Omega-3 fatty acids**, which are important for heart health and reducing inflammation. Regular consumption of foods rich in these nutrients can contribute to improved cardiovascular health, better blood sugar control, and enhanced overall well-being. This makes split pea soup not just a comforting meal but a truly healthy and beneficial addition to your diet.
The Secret to Extraordinary Flavor: Smoked Pork Neck Bones
What truly distinguishes this split pea soup recipe from others is the inclusion of **smoked pork neck bones**. Many traditional split pea soup recipes call for ham hocks, bacon, or even just a leftover ham bone. While these can certainly add flavor, nothing quite compares to the rich, smoky, and gelatinous goodness that smoked pork neck bones impart. Their unique composition—a perfect balance of meat, fat, and bone marrow—slowly renders into the broth, creating an incredibly rich and savory base.
I’ve experimented extensively with various alternatives: marrow bones, chicken bones, chicken meat, or simply diced ham. While edible, none delivered the profound depth and characteristic smoky essence that comes from these specific bones. The slow cooking process allows the collagen to break down, enriching the stock with a velvety texture and an umami flavor that is simply irresistible. This dedication to using smoked pork neck bones ensures a robust, authentic flavor that will make this recipe a staple in your kitchen.
Making the Rich Homemade Ham Stock
Crafting your own ham stock is the foundational step to an extraordinary split pea soup. While it requires patience due to a cooking time of approximately two and a half to three hours, the depth of flavor it provides is absolutely worth the effort. Think of it as an investment in taste! The good news is, homemade stock is incredibly easy to prepare ahead of time, allowing you to split the cooking process into two convenient stages. Just remember that fresh homemade stock is best used within a day or two if stored in the refrigerator. For longer storage, freezing is an excellent option.
If you’re pressed for time, a pressure cooker can significantly reduce the stock cooking duration, transforming hours into minutes. However, for the most profound flavor extraction, the slow and steady simmer method remains king. The low heat gently coaxes all the delicious flavors and beneficial collagen from the smoked pork neck bones, creating a golden, aromatic liquid that forms the heart of our soup.
Instructions for Stock Preparation:
- Slow Cook the Ham Bones: In a large, heavy-bottomed pot, combine the smoked ham neck bones with 8 to 10 cups of cold water and a bay leaf. The generous amount of water ensures you’ll have plenty of rich stock for your soup and possibly some extra for future use. Bring the water to a boil over medium-high heat, then immediately reduce the heat to low, allowing it to simmer gently. Partially cover the pot, leaving a small crack for steam to escape, and let it cook for **2.5 to 3 hours**. This long, slow simmer is key to extracting maximum flavor and nutrients from the bones.
- Harvest the Meat and Strain the Stock: Once the bones have finished cooking and the meat is falling off, carefully remove them from the pot. Using a fine-mesh sieve or cheesecloth-lined colander, strain the liquid into a separate bowl or container, discarding any solids or impurities. Allow the bones to cool slightly, then meticulously pick off all the tender meat, being careful to remove and discard any small bone fragments or gristle. This flavorful ham will be added back into your soup, providing wonderful texture and taste.
PRO TIP: Always err on the side of adding more water (e.g., 10 cups instead of 8) when making stock. It’s much easier to reduce a slightly thinner stock later than to try and stretch too little stock!
Step-by-Step: How to Make the Best Split Pea Soup
- Prepare the Split Peas: Before you begin cooking, place your dried split peas in a colander and rinse them thoroughly under cold running water. This step is crucial for washing away any field dirt or dust that might be clinging to them. Set the rinsed peas aside; there’s no need to soak them ahead of time for this recipe, as they cook down quite efficiently.
- Sauté the Aromatics: Heat a large, sturdy pot or Dutch oven over medium heat. Add a tablespoon or two of olive oil. Once shimmering, add your diced yellow onion and carrots. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they start to soften and become slightly translucent. Next, press in your garlic cloves and continue to sauté for another minute until the garlic becomes wonderfully fragrant. Be careful not to burn the garlic, as this can turn bitter.
- Combine Peas and Pork: Stir in the rinsed split peas and the shredded, cooked ham meat that you carefully removed from the neck bones. Give everything a good stir and allow it to sauté together for an additional 2-3 minutes. This step helps to lightly toast the peas and meld the flavors with the sautéed vegetables and ham.
- Add the Homemade Stock: Pour in approximately 6 cups of your freshly prepared ham stock. It’s wise to reserve any remaining stock, as you may wish to thin the soup later or use it for other culinary endeavors. Bring the soup mixture to a gentle boil.
- Season and Simmer: Add your desired spices, such as dry parsley, and then season with salt and black pepper to taste. Remember that your smoked pork neck bones are already quite salty, so start with a smaller amount of salt and adjust as needed after tasting. Stir everything together thoroughly. Reduce the heat to medium-low, cover the pot, but leave a slight crack for steam to escape.
- Cook to Perfection: Let the soup simmer gently for about an hour, or until the split peas are completely broken down, tender, and the soup has reached a thick, creamy consistency. Make sure to stir the soup occasionally to prevent it from sticking to the bottom of the pot. If at any point the soup becomes too thick for your liking, gradually add more of your reserved ham stock until you achieve your preferred consistency.
PRO TIP: Always taste your soup before adding a lot of salt. The smoked pork neck bones contribute a significant amount of sodium, so you might need less added salt than you think!
Essential Tips for a Perfect Split Pea Soup
Achieving that perfectly balanced, rich, and creamy split pea soup is easy with a few key considerations:
- **Don’t Rush the Stock:** The stock is the backbone of this soup’s flavor. The 2.5-3 hour simmer time for the smoked pork neck bones is non-negotiable for maximizing the smoky, savory depth and gelatinous texture that makes this soup so incredible. Plan ahead!
- **Patience with Peas:** While split peas cook relatively quickly, ensuring they are completely soft and broken down is essential for that signature creamy texture. Don’t stop cooking until they are truly tender. If the soup gets too thick, a splash of hot stock or water will bring it back.
- **Season Gradually:** Smoked meats, especially pork neck bones, are inherently salty. Add salt to your soup in small increments, tasting frequently, to avoid over-seasoning. You can always add more, but you can’t take it away!
- **Stir Frequently:** As the peas cook down and the soup thickens, it can easily stick to the bottom of the pot. Stirring every 10-15 minutes will prevent scorching and ensure even cooking.
- **Serving Suggestions:** This soup is wonderful on its own, but a sprinkle of fresh parsley, a dollop of sour cream, or some crunchy homemade croutons can elevate the experience. A slice of crusty bread is also perfect for soaking up every last bit.
Recipe FAQs
Do I need to soak the peas first?
In my experience, **soaking split peas offers minimal advantage in cooking time**. Split peas are already quite small and tend to cook down fairly quickly on their own. The difference in cooking duration is often negligible, so if you’re short on time or simply forget, you can proceed directly to rinsing and cooking without worry. If you prefer to soak them, a couple of hours in cool water is more than sufficient.
Do I have to rinse the peas?
Yes, it is always highly recommended to **rinse dried peas and beans thoroughly under cold running water** before adding them to your soup. This simple step effectively removes any lingering field dirt, dust, or small debris that might be present, ensuring a clean and pleasant eating experience.
Got leftover ham stock?
Absolutely! Don’t let a single drop of that precious, smoky ham bone stock go to waste. It’s a culinary gem!
- **Storage:** Transfer any remaining stock into a clean mason jar or an airtight container and store it in the refrigerator for up to 2-3 days. For longer preservation, pour it into freezer-safe zip-top bags, squeeze out all the air, label with the date, and freeze flat. It will keep for several months.
- **Thinning Soup:** If your split pea soup becomes too thick upon cooling or reheating, a bit of this reserved ham stock is perfect for achieving your desired consistency.
- **Flavor Booster:** Use it as a base for other delicious recipes! Imagine making a rich sausage gravy for biscuits and gravy, or a savory pan gravy to accompany roasted meats. It can also add incredible depth to various sauces or other pork dinners.
Storage and Freezing Instructions
How to Freeze Split Pea Soup
Split pea soup freezes beautifully, making it an ideal candidate for meal prepping. Here’s how to properly freeze and thaw your soup:
- **Cool Quickly:** It’s crucial to cool cooked soup as rapidly as possible before freezing to prevent bacterial growth. You can do this by dividing the soup into smaller portions and placing the containers in an ice bath, or simply leaving it uncovered at room temperature for a short period (no more than 1-2 hours) before transferring to the refrigerator.
- **Portion and Package:** Once cooled, portion the soup into freezer-safe zip-top bags or airtight containers. If using bags, press out as much air as possible before sealing and laying them flat on a baking sheet to freeze. This saves space and allows for quicker thawing.
- **Label and Freeze:** Don’t forget to label each container or bag with the contents and the date. Frozen split pea soup can be stored for up to 3 months.
- **Thaw Gently:** When ready to enjoy, thaw the soup slowly in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if it has thickened too much during freezing.
How to Freeze Soup Stock
Having homemade stock on hand is a game-changer for many recipes. Freezing it correctly ensures you always have a flavorful base ready to go.
- **Cool Rapidly:** Just like with soup, cool your homemade stock as quickly as possible.
- **Package Options:** You can freeze the entire batch of stock in a large freezer-safe container or zip-top bag, or portion it into smaller containers, ice cube trays, or muffin tins for individual servings. Freezing in smaller amounts is convenient when you only need a little stock for a recipe.
- **Label and Freeze:** Label and date your containers or bags. Ensure all air is squeezed out of bags before sealing. Place in the freezer. Stock can be frozen for up to 6 months.
- **Thawing:** Thaw frozen stock slowly in the refrigerator for up to 24 hours before use.
More Comforting Soup Recipes to Try
If you’ve fallen in love with the comforting embrace of this Split Pea Soup, you’ll surely enjoy these other heartwarming soup recipes:
- Instant Pot Split Pea Soup
- Instant Pot Ham and Bean Soup
- Classic Minestrone Soup
- Instant Pot Vegetable Beef Soup
- Hearty Pasta E Fagioli Soup
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Split Pea Soup Recipe
This hearty soup is made with split peas, homemade stock, ham, and vegetables. Smoked pork neck bones make this soup taste extra special.
Rating: 4.89 from 9 votes
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Course: Soup |
Cuisine: American |
Diet: Gluten Free
Prep Time: 20 minutes |
Cook Time: 4 hours |
Total Time: 4 hours 20 minutes
Servings: 8 (Makes about 2.5 quarts)
Calories: 238kcal
Author: Lyuba Brooke
Ingredients
Stock:
- 1 lb smoked pork neck bones
- 8-10 cups water
- 1 dry bay leaf
Split Pea Soup:
- 1 lb bag of dry split peas
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, pressed
- 1 tbsp dry parsley
- Salt, to taste
- Black pepper, to taste
Instructions
Stock:
- Fill a large soup pot with 8-10 cups of water. It’s always better to have extra stock than not enough.
- Add smoked pork neck bones and 1 bay leaf to the pot. Bring to a boil over medium-high heat, then reduce heat to low and simmer, partially covered, for 2.5 to 3 hours.
- When stock is ready, remove the bones and strain the stock. Use immediately in the soup, or refrigerate/freeze for later.
Split Pea Soup:
- Once bones are cool enough to handle, carefully remove all meat from the bones, ensuring no small bone fragments remain. Discard bones and save the meat for the soup.
- Rinse dried split peas under cold running water and set aside.
- Preheat a large pot or Dutch oven over medium heat and add 2 tbsp olive oil.
- Add diced onion and carrots to the pot and sauté for a few minutes until softened.
- Add pressed garlic and continue to sauté until fragrant, about 1 minute.
- Stir in the rinsed split peas and the shredded pork meat. Sauté for another couple of minutes.
- Pour in about 6 cups of the prepared ham stock, reserving any extra stock.
- Add dry parsley, salt, and black pepper to taste. Remember that the smoked pork neck bones are already salty, so adjust accordingly. Mix well and reduce the temperature to medium-low. Cover the pot, leaving a small crack for steam to escape.
- Cook for about an hour, stirring occasionally, until the peas are completely cooked, soft, and the soup has reached your desired creamy consistency. Add more reserved stock if you prefer a thinner soup.
Video
Watch the full recipe video to guide you through each step of making this delicious split pea soup.
Notes
- Soaking Peas: Soaking split peas is not strictly necessary for this recipe, as they cook relatively fast. The difference in cooking time is minimal, so feel free to skip this step if you’re short on time.
- Rinsing Peas: Always rinse dried peas under cold running water before cooking to wash away any potential dirt or dust.
- Storing Cooked Soup: Let the soup cool completely before transferring it to an airtight food storage container. It will last about a week in the refrigerator. If it thickens too much, add a little stock when reheating.
Nutrition
Calories: 238kcal | Carbohydrates: 37g | Protein: 14g | Fat: 4g | Sodium: 33mg | Potassium: 634mg | Fiber: 15g | Sugar: 5g | Vitamin A: 2630IU | Vitamin C: 3.5mg | Calcium: 51mg | Iron: 2.6mg
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Originally published on Will Cook For Smiles in October 2010.