Smithfield Ham Split Pea Soup
Warm your soul with the hearty and rich flavors of Smithfield Ham Split Pea Soup—a comforting classic elevated by the smoky depth of an authentic Smithfield ham bone. This satisfying soup features tender split peas, aromatic vegetables like onions, carrots, and celery, and fragrant seasonings such as thyme and bay leaf, all simmered to perfection in a flavorful broth. The ham bone infuses the dish with irresistible savoriness while the addition of chopped ham adds texture and bursts of meaty goodness. Whether you prefer it chunky for rustic charm or blended for creamy elegance, this easy-to-make soup is perfect for cozy family dinners or impressing guests with its homemade appeal. Serve piping hot and enjoy a taste of Southern tradition in every spoonful. Perfect keywords: split pea soup, Smithfield ham recipe, hearty soup recipes, comforting dinner ideas, homemade split pea soup.
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Recipe Information
Ingredients
- 1 pound dried split peas
- 1 piece Smithfield ham bone (with some meat attached)
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 cups chicken or vegetable stock
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
Instructions
Rinse the split peas under cold water in a fine mesh sieve and pick through them to remove any debris or stones. Set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5 minutes until they begin to soften.
Stir in the minced garlic and cook for 1 minute longer, being careful not to burn it.
Add the rinsed split peas, chicken or vegetable stock, Smithfield ham bone, dried thyme, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for approximately 90 minutes. Stir occasionally to prevent sticking.
After 90 minutes, remove the ham bone from the pot. Set it aside to cool slightly.
Use a slotted spoon to remove the bay leaf and discard it.
If desired, use an immersion blender to partially puree the soup for a creamier texture, or leave it chunky for a more rustic soup.
Once the ham bone is cool enough to handle, remove any remaining meat from it and chop it into bite-sized pieces. Return the ham to the soup.
Season the soup with salt and black pepper to taste.
Simmer for an additional 10 minutes to blend the flavors before serving.
Ladle the soup into bowls and serve hot. Optionally garnish with a drizzle of olive oil or some fresh parsley.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 10272 mg | 447% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 125.9 g | 450% | |
| Total Sugars | 55.5 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 6089 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
