Sopa de Chicharos (Cuban Split Pea Soup)

Ingredients

• 454 g (1 lb)dried green split peas
• 45–60 ml (3–4 tablespoons)neutral oil
• about 150 g (1 cup), dicedwhite onion
• about 150 g (1 cup), dicedgreen bell peppers
• 4 cloves, mincedgarlic
• 2.5 ml (1/2 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)dried oregano
• to tastesalt and pepper
• 454 g (1 lb)smoked ham hock or meaty ham bone
• 960 ml (4 cups)chicken stock
• 960 ml (4 cups)water
• 80 ml (1/3 cup)dry cooking wine (vino seco)
• 1 largebay leaf
• about 150 g (1 cup), cubedcalabaza squash or peeled butternut squash
• 1 large, peeled and cubedRusset potato

Instructions

1. 1

   Sort the peas

   Spread the split peas on a clean work surface and pick out any stones, discoloured peas or broken pieces. Rinse them until the water runs clear, then set aside.

2. 2

   Cook the vegetables

   Heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and peppers and sauté for 5 minutes, or until tender. Add the garlic and cook for 1 minute, then stir in the cumin, oregano, salt and pepper to taste. Simmer for another 4–5 minutes.

3. 3

   Simmer the peas

   Add the ham hock, split peas, chicken stock, water, wine and bay leaf. Bring to the boil, then lower the heat to medium-low. Simmer uncovered for 1 hour, stirring occasionally and adding 60 ml (1/4 cup) of water at a time to keep the soup from drying out.

4. 4

   Shred the ham

   Lift the ham from the pot and remove the meat from the bone. Discard the bone and excess fat, chop the meat and stir it back into the soup.

5. 5

   Add the vegetables

   Stir in the squash and potato. Simmer uncovered for a further 25–30 minutes, stirring occasionally, until both are tender when pierced with a fork.

6. 6

   Adjust and serve

   Taste the soup and adjust the seasoning as needed, then remove the bay leaf. It will thicken as it cools; if you prefer it thinner, stir in 60 ml (1/4 cup) of water. Serve on its own or with white rice.

What is sopa de chicharos?

Sopa de chicharos is a Cuban split pea soup, made by slowly cooking dried peas with flavourful meat and vegetables until the broth turns thick and hearty. This version builds its savoury base with smoked ham, onion, pepper, garlic and dry cooking wine.

The squash and potato soften in the soup near the end, adding substance and a tender contrast to the peas. It is a one-pot meal that can be served alone or alongside rice or bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 34g protein, 50g carbs, 20g fat.

The split peas and potato provide much of the carbohydrates, while the ham and oil contribute fat; the ham and peas also supply protein. Pair a bowl with vegetables or a simple salad for a more balanced plate.

Build a savoury base

Aromatics: Give the onion and peppers time to soften before adding the garlic, so their flavours develop without the garlic scorching.

Seasoning: Cumin and oregano go into the softened vegetables, followed by a short simmer before the liquids are added. Add salt thoughtfully, since smoked ham and stock can already be salty.

Choose and prepare the peas

Sorting: Check the dried peas for stones and damaged pieces before cooking. Rinsing until the water runs clear removes surface dust.

Soaking: This method starts with rinsed, unsoaked peas. They cook in the pot with the ham and stock, so allow for the full simmering time.

Keep the simmer steady

Liquid: The peas simmer uncovered for an hour, so check the pot and stir occasionally. Add water in 60 ml (1/4 cup) increments if the soup is getting too dry.

Ham: Once the ham hock has flavoured the soup, remove it and separate the meat from the bone. Discard the bone and excess fat, then return the chopped meat to the pot.

Check the vegetables for doneness

Timing: Add the squash and potato only after the first hour of simmering, then cook them for another 25–30 minutes. This gives them time to soften without spending the whole cooking period in the pot.

Texture: They are ready when a fork passes through them easily. The soup will continue to thicken as it cools, so judge its consistency before serving.

Serve it your way

Rice: White rice makes a filling accompaniment and can be served alongside the soup or in the bowl.

Bread: Crusty bread is useful for scooping up the thick soup. For a simpler meal, serve it by itself.

Recipe notes & tips

• Rinse the peas thoroughly and check carefully for small stones before cooking.
• Use a large pot so the soup can simmer without bubbling over.
• Stir from the bottom of the pot occasionally to prevent the peas from catching.
• Add any extra water gradually so you can control the final thickness.
• Remove the bay leaf before serving.
• Season to taste after the ham has been stirred back in.

Variations

• Use butternut squash: Peel and cube it if calabaza is not available.
• Choose a ham bone: Use a meaty smoked ham bone in place of the ham hock.
• Adjust the thickness: Stir in a little water at the end for a thinner soup.
• Make it a meal: Serve with white rice for a more substantial plate.
• Add a side: Pair the soup with crusty bread instead of rice.

Common mistakes to avoid

• Skipping the pea check: Remove stones and discoloured or broken peas before rinsing.
• Scorching the garlic: Add it after the onion and peppers have softened, and cook it for just 1 minute.
• Letting the pot dry out: Stir occasionally and add water in 60 ml (1/4 cup) increments as needed.
• Adding squash too early: Wait until the first hour of simmering is complete so it does not cook for the full duration.
• Leaving the bone in: Remove the ham hock, discard the bone and excess fat, and return only the chopped meat.
• Over-thinning the soup: Add water gradually, bearing in mind that the soup thickens as it cools.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a little water if the soup has thickened too much.

Frequently asked questions