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Split Pea Soup

Thick, hearty split pea soup with vegetables and aromatic herbs, perfect comfort food 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 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried green split peas rinsed
  • 8 cups vegetable or chicken broth
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 1 tsp salt or to taste
  • 2 tbsp olive oil
  • 1-2 cups diced ham or ham hock optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large heavy-bottom pot over medium heat. Add diced onions, carrots, and celery, cooking for 5-7 minutes until softened.
  2. Add minced garlic and cook for 1-2 minutes, stirring frequently until fragrant.
  3. Pour in broth and add rinsed split peas, bay leaves, thyme, black pepper, and salt. Add ham if using.
  4. Bring mixture to a boil over high heat, then reduce to low and cover pot with lid slightly ajar.
  5. Simmer for 60-90 minutes, stirring occasionally, until split peas are completely tender and soup has thickened.
  6. Remove bay leaves and ham hock if used. Shred ham meat and return to soup.
  7. Taste and adjust seasonings with additional salt and pepper as needed.
  8. Serve hot in bowls, garnished with fresh black pepper or olive oil if desired.

Notes

Soup thickens as it sits. Add more broth when reheating. Freezes well for up to 3 months. For vegetarian version, use vegetable broth and omit ham.