Description
A classic and hearty split pea soup made with green split peas, aromatic vegetables, and savory ham, simmered to perfection for a comforting and nutritious meal.
Ingredients
Scale
Soup Base
- 1 pound dried green split peas, rinsed and sorted
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquids and Flavorings
- 6 cups chicken broth or vegetable broth
- 1 to 2 cups cooked diced ham or 1 ham bone
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds to release its aroma, being careful not to let it burn.
- Add Peas and Broth: Add the rinsed and sorted split peas to the pot along with the chicken or vegetable broth. Stir to combine.
- Add Ham and Seasonings: Add the cooked diced ham or ham bone, bay leaf, and dried thyme to the pot. Stir to distribute evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60 to 90 minutes. Stir occasionally, cooking until the peas are tender and the soup has thickened.
- Finish the Soup: Remove the bay leaf and ham bone (if used). Shred any meat from the ham bone and return it to the soup. Season with salt and black pepper to taste. Adjust the consistency by adding more broth or water if needed.
Notes
- For a vegetarian version, omit the ham and use vegetable broth instead.
- Add a pinch of smoked paprika to impart a smoky flavor without ham.
- The soup thickens as it cools; add more liquid when reheating to restore desired consistency.
- For a smoother soup, blend part or all of it using an immersion blender or regular blender.
