Description
This classic split pea soup recipe offers a comforting and hearty dish made with split peas, vegetables, and flavorful ham bone. It’s easy to prepare and perfect for a nourishing lunch or dinner, featuring tender peas, aromatic thyme, and a savory ham infusion.
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, for garnish
Instructions
- Heat the Oil and Sauté Vegetables: Heat the extra-virgin 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. Then add the minced garlic and cook for another minute until fragrant.
- Add Peas and Seasoning: Stir in the rinsed split peas, dried thyme, kosher salt, and freshly ground black pepper, mixing everything together well.
- Add Broth and Simmer: Add the bay leaf, meaty ham bone, low-sodium chicken broth, and 3 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until the soup thickens and the peas break down.
- Remove Ham Bone and Add Ham: Using tongs, remove the ham bone to a cutting board. Dice about 1 cup of the remaining meat from the bone and add it back to the soup. Stir and simmer uncovered for an additional 15 minutes or until the soup reaches your desired thickness. If the soup is too thick, add the remaining cup of water. Keep in mind it will thicken further as it cools.
- Finish and Serve: Discard the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley and an optional sprinkle of black pepper. Serve hot.
Notes
- No need to pre-soak the split peas before cooking.
- Using low-sodium chicken broth helps control the saltiness; if using regular broth, reduce the added salt to avoid oversalting.
- Additional water can be added to adjust soup thickness as it cools and thickens further.
- For a vegetarian version, omit the ham bone and ham and substitute vegetable broth, but adjust seasonings accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 25 mg
