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Split Pea Soup

Split Pea Soup

A hearty and comforting Split Pea Soup made with dried green split peas, smoked ham, and aromatic vegetables, perfect for cold days.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound dried green split peas, rinsed and sorted
  • 1 large smoked ham bone or 2 smoked ham hocks
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low sodium chicken or vegetable broth
  • 2 cups water, adjust for thickness
  • 2 bay leaves, remove before serving
  • 1 teaspoon dried thyme or 3 sprigs fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or butter for sautéing

Method
 

  1. Place a large Dutch oven or heavy-bottomed stockpot over medium heat. Add olive oil or butter and let it melt.
  2. Add diced onions, carrots, and celery. Sauté for 8-10 minutes until softened and onions are translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add rinsed split peas to the pot and stir to coat in oil and vegetable juices.
  5. Pour in chicken broth and water. Place ham bone or hocks into the liquid. Add bay leaves, thyme, and black pepper.
  6. Bring to a boil, then reduce heat to low and cover. Let simmer for 60-90 minutes, stirring occasionally.
  7. Once peas have broken down and soup is thick, remove ham bone or hocks. Discard bay leaves.
  8. Shred meat from the bone and return to the soup. Adjust seasoning with salt if necessary.
  9. Serve hot.

Notes

Avoid adding salt at the beginning to ensure peas soften properly. Rinse peas before cooking to remove debris. Soup thickens as it cools, so adjust consistency with broth when reheating.