Description
A comforting and hearty split pea soup recipe that can be made with or without ham, perfect for a cozy meal. This soup is flavorful, easy to prepare, and freezes well for future enjoyment.
Ingredients
Scale
Split Pea Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 pound dried green split peas (rinsed and sorted)
- 1 smoked ham hock or 1½ cups diced cooked ham (optional for non-vegetarian version)
- 8 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion, carrots, and celery until softened.
- Add ingredients: Stir in garlic, split peas, ham hock, broth, bay leaf, thyme, pepper, and salt. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 60–75 minutes until peas are tender.
- Adjust seasoning: Remove ham hock, shred meat, and return to pot. Discard bay leaf. Adjust seasoning as needed.
- Blend: For a smoother texture, partially blend the soup using an immersion blender if desired.
- Serve: Garnish with parsley and serve hot.
Notes
- For a vegetarian version, omit ham and use vegetable broth.
- The soup thickens as it cools—add water or broth to adjust consistency when reheating.
- Can be made ahead and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 15mg
