Split Pea Soup
A hearty and comforting split pea soup simmered with ham, vegetables, and herbs. Thick, savory, and perfect for warming up on chilly days, this classic recipe makes a satisfying meal on its own or paired with crusty bread.
Equipment
- large pot or Dutch oven
- wooden spoon
- ladle
- knife and cutting board
Ingredients
- 1 lb dried split peas, rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (or vegetable broth)
- 1 lb ham bone or diced cooked ham
- 2 bay leaves
- 1 tsp dried thyme
- to taste salt and black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add split peas, broth, ham bone (or ham), bay leaves, and thyme. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until peas are tender and soup is thickened.
- Remove bay leaves and ham bone. If using a ham bone, shred any remaining ham and return it to the soup. Adjust seasoning with salt and pepper before serving.
Notes
If you prefer a smoother texture, use an immersion blender to partially puree the soup. For a vegetarian version, omit the ham and substitute vegetable broth. Leftovers taste even better the next day as the flavors deepen and the soup thickens.