I prefer my split pea soup to be quite traditional, so I'd stop at the ham hocks, carrots, celery, onion and chicken broth. And whatever morsels of ham I can scrounge. But I don't see why you can't add whatever floats your boat. 😉

This is the best I’ve ever tried…amazing flavor. I was never a big fan of split pea soup until I came across this version from the Silver Palate long ago. I first tried it since split pea is DH’s favorite, and he loved his mom’s. I don’t add the tarragon or spinach. Not a big tarragon fan and never thought the spinach added much. The sherry’s nice but still really good without it. The original recipe called for 6 cups stock and 4 cups water. I use all stock. I almost never add salt due to the stock and ham shank. Also, 2-3 T. butter is fine.

Split Pea Soup With Ham (From The New Basics Cookbook)

1 pound dried green split peas
10 cups chicken stock (preferably low sodium)
1 meaty smoked ham shank (see *Note below)
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves
4 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 T. dry sherry
1/2 tsp. pepper

Rinse peas in a strainer and then combine them with the stock in a large soup pot. Bring to a boil.

Add the ham shank, celery, 1 T. of parsley and tarragon. Reduce the heat to low and simmer, partially covered, stirring occasionally, for about an hour.

Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about 45 minutes.

Remove soup from heat. Remove ham bone and shred meat from bone, removing any excess fat. Return meat to the soup.

Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning; salt is usually not needed due to the salt in the stock and ham. Heat through and serve immediately. For reheating: The soup will thicken quite a bit when chilled but will thin out when reheated.

*Note: I usually make this with a meaty, smoked ham shank that's about 1.75 lbs. The butcher slices into it, but not completely through, to make 3 sections.

ETA - Looks like I posted this recipe 4 years ago with a photo.

https://www.gardenweb.com/discussions/5586611/split-pea-soup-with-ham

I don't think adding anything red is going to be nice. Sure to end up some color in the BSB family, and might also overpower the peas’ flavor.

I used to make a lot of dried peas soup, usually vegetarian. So, without the ham, adding a little butter makes it much nicer. The peas really do want the fat, and oil doesn't do the trick. I used a similar base, and left the carrots and onions a bit chunky since there were no bits of meat, and I didn't have any electric device like blender or beater, or even a food mill or chinois, to make it velvety.

So, given all that, my favorite thing to add to pea soup (with no ham or smoky flavor) was dill. Heat also works well—a little cayenne powder won't affect the color, at least not much. If you're in the mood, you can take it more savory with roasted garlic, though, again, I don't know how garlic plays with ham. What I didn't have back then was fenugreek (my favorite) which I think could be awesome in pea soup, though I don't know sbout the ham with it. Having said all that, I'm going to stop, because the closest I've made had smoked turkey, which is good, but I like the vegetarian with butter better, and just don't know about the ham..

I always add some red pepper flakes to mine to give it a kick as I find it rather boring without. I also take out 2 cups towards the end and run my emersion blender through it to help thicken the soup a bit. A few cups of cubed ham is also a must for me.

I add minced garlic, bay leaf, thyme and smoked Spanish paprika to mine.

I use the stock left after boiling a ham or gammon for a separate meal. I don't add the meat to the soup. I usually use yellow split peas and the colour is attractive.

All those basics, and I also usually make it with yellow split peas so I can add cubes of winter squash, which won't clash. I like winter squash in stews as it helps thicken and adds sweetness.

I also sometimes add a couple Tbs. of pearled barley.

And smoked salt will provide the flavor without using ham or bacon. This one I get from Walmart has a good strong hickory smoke flavor.

I think yellow peas and RoTel will still give you BSB color. Easy enough to put green chilis in if you want them, fresh or canned. Just leave out the canned tomato products, and any red peppers which will dissolve. Or put yellow tomatoes in yellow peas.

I like green peas. ;) With dill, though I'll take Chloebud’s tarragon instead, if that's what's fresh. And the sherry.

Some very good ideas, thank you all. I do use some assorted herbs, depends on what's at hand. But I think I'll try a dash of red pepper flakes. I haven't made split pea soup in years, but it sure sounds good right now.

I do as Judi suggested and add garlic. Quite a bit 😊 I'll put it in for the last minute or so as I'm wilting onions and precooking the carrots and celery being careful to not really brown it. I like garlic, and DH grew up with his father adding it to almost everything he cooked. Then whatever green seasoning is forward on my shelf, it might be a little oregano one batch, herbs de provence another....

We just had some a week ago. It was that kind of rainy day and I almost always have some ham scraps in my freezer. I had a handful of bacon slices that needed to be cooked so browned, chopped and added those too. Made a two-nights worth pot that we enjoyed. I don't really know if there are good split peas and bad split peas, but I've been buying Palouse brand from here in Pacific Northwest and know those are very good.

The packaging does warn to not salt until the peas are tender or they won't soften. Not something I'd ever noticed on peas and I hadn't had a problem but I do it the growers way now.

Mmmmmm split pea! Just froze some as well as tortilla/chicken soup! I think next is some tomato soup with grilled cheese!

I love split pea soup, but cannot tolerate smoked meats since chemo treatments a number of years ago. I make a recipe from Ina Garten that DH & I both enjoy very much - although there's no meat, it has lots of texture and flavor - I use chicken broth and don't change a thing.

https://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe-1916855

Made a pot a monthg ago....bought a smoked hock, onion chicken broth a few carrot slices and spea of course....garlic and a bit of sour cream when serving.

I also have made vegetarian pea soup using a dash of liquid smoke. Very good and healthy,

Also sometimes I like to put a bit of curry powder in pea soup....works well when you dont' have a ham bone.

I use Vatana, Indian whole peas instead of split peas. They take longer to cook, but I think they have a much better flavor. I add almost nothing but chicken stock to the peas (sometimes some sautéed onion) and add salt at the end. I might add celery, but not carrots. I cook the peas in a pressure cooker, but I don't remember how long they take - I think 8 to 10 minutes. I sometimes add potatoes, but not always.

These peas sprout very easily, and so if I soak them before cooking, they might start to sprout.

You won't need meat if you use whole peas instead of split peas and buy ones that are fresh and easily sprouted.

Just looking at split pea recipes this morning. Woke to the first big snow storm. Only about four inches instead of the predicted 12. Soup weather.

Black Friday Palouse order for the winter months.

Over the holidays i made lots of different hummus 1/2 pints using various different beans and vegetables. DH will have a small split pea hummus bowl as a snack. But he does not care for the traditional soup. (I'll just call it garlic soup with spit peas)

I like the bottom row green one. And this one...FoodieCrush

Probably do a hybrid using both as i do want some creamy texture, just not the thick porrige he dislikes. And no carrot. All green vegetable ingredients.

Need to go through my crisper and pantry.

Just sharing this. Part of an email from The Kitchn this morning.

https://www.thekitchn.com/navy-bean-soup-recipe-23218210?utm_medium=k_daily&user_email=7e5eb1b3949cde5d4fe45d145567a2dcfbb82879f966f476c3c76070a10881a0&lctg=63fbf3a1c2e3f1b3430f49b5&utm_source=Sailthru&utm_campaign=K%20Daily%20Sun&utm_term=K%20Daily%20-%2090%20days%20engaged%20NEW

Mmm - white bean soup would be good - haven't made any in a very long time.

FWIW, I just made a big pot of what I call southwestern stew yesterday - chicken, peppers, onions, potatoes, green tomatoes, garlic, beans, corn and squash with cumin, chipotle, marjoram and oregano - no recipe, I just wing it 😀

The only variations I've tried that were good were using something like kielbasa instead of the ham if I had it. Also, the herb savory, besides my usual bay leaf and thyme and parsley. One of my really good recipes also uses some frozen fresh peas which I whirl up with a stick blender into the soup. I think adding some frozen peas ads a bit more fresh flavor. The dried green peas aren't that flavorful which is why you use the smoked meats, but also IMHO they taste a bit "dusty" for lack of a better word, and using some frozen peas counteracts that. BTW, I rinse my peas before I cook them so it's not actual dust in the taste. Just "dried out" compared to fresh peas. I have also occasionally diced up some pea pods, although they are quite expensive so I wouldn't advise that unless I scored a good deal on some pea pods. Or even add the frozen sugar snap peas, diced. Those are less costly. I will occasionally add some chopped frozen spinach because I am always trying to eat more greens.

I love split pea soup, but cannot tolerate smoked meats since chemo treatments a number of years ago.

Can you tolerate smoked Spanish paprika? It's made with smoked peppers.

I almost forgot how good smoked sausage is in pea soup - I've used Applegate chicken & apple(which tastes like ham to me), and their chicken Andouille too - it's very, very hot!

@Judi - I can't tolerate anything smokey :o( :o( Smoked meats, smoked fish, smoked cheese, smoked spices/spice mixes - even things that are cooked with a grilled char that leaves a smoked residue. It's kind of depressing...

(((Seagrass))) Sad about the smoke, but so great to have you here!

I puree my pea soup, and it does need more flavor. i will add any left over green vegetables i may have. Otherwise, i will add a small head of broccoli, and i do add a dash of cayenne.

I also like pea and ham soup. I sometimes like the yellow split peas and at other times make it with the green split peas. Always make it with a smoked hock which can be quite meaty. These can be bought reasonably for about $4.00 each. I scrape the meat off the bone after long cooking.

Must have onion and for some reason I like grated carrot in ours. Never add garlic though.A sprinkle of parsley. Not too thick and not too thin.

A friend of mine makes a nice soup with blitzed frozen peas, a good dollop of Green Thai Paste (from a jar) and thinned with chicken stock and coconut milk. No recipe but made to the taste required.

Good soup last night. No complaints. I ended up loosly following this recipe...HERE

No carrots. Nice color and not too thick. Made an overnight stock after NYears day ham with the bone and heavy on the vegetables. Made toast rounds with a baquette instead of croutons.

Soup January continues...tortilla soup tonight.

“...tortilla soup tonight.”

DH just requested that this morning.👍🏻

Down to the tail of the ham.. and no peas in the cupboard. Everything but, lol. So got a bunch of different beans soaking instead. The snow is coming in overnight so simmering a batch of soup sounds like a good idea for tomorrow.

While I love Split Pea Soup, my family detests it. I think its the color. My solution was to change out the peas for a 12-15 bean mix and add a can or roasted diced tomatoes. We also top our soup with a sprinkle of cheese.

Is it the ham that makes the color unfortunate? Smoked turkey doesn't change the color.

I haven't been making a lot of soup for years because it wasn't getting eaten enough, but I'm used to the soup from dried green split peas being a pretty green color, same as they are in the package. I do put chunks of orange carrot in, but not stock, which I think muddies the flavor (not an issue with salty or smoked meat). The carrot has never leached color or changed the color of the soup. It's there because it makes a nice contrast of flavor and texture. The color (if one likes green) is one of the best parts of pea soup!

Unfortunately hubs doesn't like the color green! I don't get to have split pea soup very often either, no one but me likes it . . . sigh. I make mine vegetarian with fake veggie sausage or fake ham. I gotta try the Thai version!! I have had Indian curried soup with yellow split peas or red lentils, not too bad. I have a bunch of Thai spice mixes to use up. A couple are yellow or green curries, so might work with the peas . . . I can hear hubs complaining already! KIDDING, sort of . . .

I sometimes add sosme poiltry seasoning. i dont know where I got that idea but we like it