Description
This classic Split Pea Soup is a hearty and comforting dish made from green split peas simmered with vegetables and flavorful seasonings. Featuring tender peas, aromatic garlic, and optional ham for a smoky depth, it’s perfect for a cozy meal, packed with fiber and protein.
Ingredients
Scale
Main Ingredients
- 2 cups dried green split peas, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth or vegetable broth
- 1 ham bone or 1 cup diced ham (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat the oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute, allowing its aroma to develop without burning.
- Add peas and liquids: Add the rinsed split peas to the pot along with the chicken or vegetable broth. If using, add the ham bone or diced ham, then season with dried thyme, smoked paprika, and add the bay leaf.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 60 to 75 minutes, stirring occasionally. The peas will soften and the soup will thicken as it cooks.
- Finish and season: Remove the bay leaf and ham bone if used. For a smoother texture, optionally blend part of the soup using a handheld blender or in batches in a blender. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and serve warm, perfect for a comforting meal.
Notes
- For a vegetarian version, omit the ham and use vegetable broth instead.
- The soup thickens as it cools; add extra broth when reheating if needed to adjust consistency.
- Blending part of the soup creates a creamy texture while keeping some chunks for heartiness.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
