Description
This comforting classic split pea soup is rich, hearty, and full of flavor. Made with split peas, tender vegetables, and smoky ham, it’s perfect for a cozy meal on a cold day. The soup is simple to make and fills your home with a wonderful aroma. It’s a deliciously creamy and healthy option that’s high in fiber and protein. Perfect for meal prep or a comforting weeknight dinner.
Ingredients
Units
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- 1 lb dried green split peas, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 smoked ham hock (or 1 cup diced cooked ham)
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup water (optional for thinning)
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add peas and broth: Add the rinsed split peas, ham hock (or diced ham), thyme, bay leaves, and chicken broth to the pot. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 60-70 minutes, stirring occasionally, until the peas are soft and have broken down.
- Check seasoning: Remove the ham hock from the pot, shred the meat off the bone, and return the meat to the soup. Discard the bay leaves. Season the soup with salt and black pepper to taste.
- Serve: If the soup is too thick, add water to thin it to your desired consistency. Ladle the soup into bowls and enjoy!
Notes
- For a vegetarian version, omit the ham and use vegetable broth.
- You can use a blender to puree the soup if you prefer a smoother texture.
- This soup stores well in the fridge for up to 5 days or can be frozen for up to 3 months.