Split Pea Soup
Cozy up with this hearty Split Pea Soup made with tender peas, carrots, and smoky ham. Easy to make, full of flavor, and perfect for a comforting homemade meal.
Servings 6
Calories 330kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large sweet onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 cups dried yellow split peas rinsed and picked over
- 6 cups chicken broth
- 1 bay leaf
- 1 tbsp fresh thyme
- ½ tsp black pepper
- 1 ½ cups chopped cooked ham
- salt to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, until softened. Stir in garlic and cook for 1 minute more.
- Add split peas, broth, bay leaf, thyme, and black pepper. Stir well.
- Bring to a boil, then reduce the heat to low. Cover partially with a lid and simmer gently for 75 minutes, stirring occasionally. Add more broth or water if the soup gets too thick.
- Stir in chopped ham and cook for an additional 15 minutes, stirring occasionally, until peas are very soft and breaking down.
- Remove bay leaf. Taste and adjust seasoning with salt and more pepper as needed.
- Ladle into bowls, and sprinkle with parsley, if desired.
Notes
- Vegetarian: Skip the ham and use vegetable broth. You can also add smoked paprika for a touch of “smoky” flavor without meat.
- Creamier texture: Use an immersion blender to puree part (or all) of the soup.
- Add potatoes: Dice 1–2 medium potatoes and simmer along with the peas for extra heartiness.
- Storage: Keeps well in the fridge for up to 5 days. Freezes beautifully for 2–3 months.
Nutrition
Calories: 330kcal | Carbohydrates: 46g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 1270mg | Potassium: 797mg | Fiber: 18g | Sugar: 9g | Vitamin A: 3563IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 4mg
