Split Pea & Spam Soup

Hearty Split Pea & Spam Soup

This recipe is flexible, so feel free to adjust the quantities and spices to your taste.

Prep Time: 15 minutes

Cook Time: 1.5 – 2 hours (or until peas are tender)

Servings: 6-8

Ingredients:

• 1 cup dried green split peas, rinsed and sorted
• 6 cups chicken or vegetable broth (or water)
• 1 (12-ounce) can Spam, diced into small cubes
• 2 tablespoons oil (vegetable or olive)
• 1 medium onion, diced (optional, but recommended for flavor base)
• 2-3 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (or to taste, adds depth)
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Brown the Spam: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the diced Spam and cook, stirring occasionally, until it is golden brown and slightly crispy on all sides. Remove the Spam with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté Aromatics (Optional): If using an onion, add the remaining 1 tablespoon of oil to the pot (or just use the rendered Spam fat if there’s enough). Add the diced onion and sauté for about 5 minutes until softened.
3. Add Split Peas and Liquid: Add the rinsed split peas, broth (or water), bay leaf, thyme, and smoked paprika to the pot.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour. The peas should be starting to soften and break down. Stir occasionally to prevent sticking.
5. Add Vegetables: Add the diced carrots and potatoes to the pot.
6. Continue Cooking: Continue to simmer, covered, for another 45 minutes to 1 hour, or until the carrots and potatoes are tender and the split peas have fully broken down, creating a thick consistency.
7. Finish and Serve: Remove the bay leaf. Stir in most of the cooked Spam (reserve a few pieces for garnish if you like). Season with salt and pepper to taste. If the soup is too thick, add a little more water or broth to reach your desired consistency.
8. Enjoy: Ladle into bowls and top with the reserved crispy Spam pieces.

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Spice Variations:

If you have other spices on hand, consider adding:

• Garlic: Mince 2-3 cloves of garlic and add them to the pot with the onions/carrots for the last minute of sautéing.
• Dried Savory or Marjoram: These herbs pair wonderfully with peas and salty pork. Use about 1/2 teaspoon.
• Celery: If you have some, dice 1-2 stalks and sauté them with the carrots and onions to build a classic soup base.