Description
A warm and comforting split pea soup with ham, perfect for chilly days and family gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound (about 2 ¼ cups) dried green split peas, rinsed and sorted
- 1 ham bone or 1 ½ cups diced cooked ham
- 7–8 cups chicken broth or water (adjust for desired thickness)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional garnishes: chopped parsley or croutons
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery, sautéing for 5–7 minutes until softened.
- Stir in the rinsed split peas, ham (if using), thyme, and bay leaf. Pour in 7 cups of broth or water, mixing well and bringing to a gentle boil.
- Once boiling, reduce the heat to low, cover slightly with a tilted lid, and let simmer for 60–75 minutes, stirring occasionally.
- For a smoother texture, use an immersion blender to purée part of the soup. Adjust thickness with more broth or water if necessary.
- If using a ham bone, remove it from the pot, shred leftover meat into the soup, discard the bone, and adjust seasoning with salt and pepper.
- Ladle soup into bowls and top with parsley or croutons. Serve with crusty bread or salad.
Notes
The soup can be frozen in individual portions for up to three months and reheated as needed. Use high-quality broth and fresh vegetables for best flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American