Description
This hearty, comforting soup is packed with flavor from tender split peas, smoky ham, and a blend of aromatic vegetables. A timeless recipe perfect for chilly days or a nourishing meal.
Ingredients
Scale
- 1 lb dried split peas, rinsed and sorted
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup water (optional, to adjust consistency)
- 1 smoked ham hock or 1 1/2 cups diced cooked ham
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Optional Garnishes
- Croutons
- Chopped fresh parsley
- Crumbled bacon
Instructions
- Sauté the Vegetables
- Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in minced garlic and cook for another minute.
- Add Broth and Peas
- Add the rinsed split peas, chicken or vegetable broth, ham hock or diced ham, bay leaf, and thyme to the pot. Stir well to combine.
- Simmer
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60–75 minutes, stirring occasionally, until the peas are soft and the soup has thickened.
- Remove Ham Hock (If Using)
- If using a ham hock, remove it from the pot, shred the meat, and return it to the soup. Discard the bone and excess fat.
- Adjust Consistency and Season
- For a creamier texture, use an immersion blender to partially blend the soup (optional). Add water to thin if needed. Season with salt and pepper to taste.
- Serve
- Ladle the soup into bowls, garnish with croutons, parsley, or bacon, and enjoy warm.
Notes
- No Ham? Replace ham with smoked turkey or leave it out for a vegetarian version—just adjust seasoning for depth.
- Make Ahead: This soup tastes even better the next day as the flavors meld.
- Freeze-Friendly: Store leftovers in an airtight container in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Lunch
Nutrition
- Calories: ~250
- Fat: 5g
- Carbohydrates: 35g
- Protein: 16g