Description
Classic Split Pea Soup is a hearty, comforting dish made with dried split peas, diced ham, and vegetables simmered slowly to create a thick, flavorful soup. This recipe uses a ham bone for added depth of flavor, perfectly seasoned with thyme, bay leaf, and fresh parsley garnish for a warming meal.
Ingredients
Scale
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
Main Ingredients
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham (from ham bone or added separately)
Garnish
- Finely chopped fresh parsley
Instructions
- Heat the oil and sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 3 to 4 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.
- Add split peas and seasonings: Stir in the rinsed split peas, dried thyme, kosher salt, and freshly ground black pepper. Mix everything thoroughly to combine the flavors.
- Add broth, ham bone and water, then simmer: Place the bay leaf and ham bone into the pot. Pour in 4 cups of low-sodium chicken broth and 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until the peas have broken down and the soup thickens.
- Remove ham bone and add diced ham: Using tongs, carefully remove the ham bone and place it on a cutting board. Dice the remaining meat from the bone (about 1 cup), then return it to the soup. Stir and simmer uncovered for another 5 to 15 minutes until the soup reaches your preferred consistency. If the soup is too thick, add up to 1 more cup of water.
- Finish and serve: Discard the bay leaf. Ladle the soup into bowls and garnish with finely chopped fresh parsley and extra black pepper if desired. Serve hot and enjoy the comforting flavors.
Notes
- You do not need to pre-soak the split peas before cooking this soup.
- If using regular chicken broth instead of low-sodium, reduce added salt to avoid an overly salty soup.
- The soup will continue to thicken as it cools, so keep it slightly thinner when finishing cooking.
- This recipe yields about 6 servings based on using 4 cups water.
- You can substitute the ham bone with smoked turkey or use diced ham alone for a ham-free stock option.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 40 mg
