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Delicious Split Pea Soup Recipe

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4.5 from 66 reviews

This hearty and comforting Split Pea Soup is a nutritious and flavorful dish made from dried green split peas simmered with aromatic vegetables and herbs. Enhanced with optional diced ham and garnished with fresh parsley, this soup is perfect for chilly days and makes a wholesome meal ideal for lunch or dinner.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped

Main Ingredients

  • 1 pound dried green split peas, rinsed and sorted
  • 6 cups low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Optional

  • 1 cup diced ham
  • Chopped parsley for garnish

Instructions

  1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and become fragrant.
  2. Add Peas and Broth: Stir in the rinsed green split peas, then pour in the low-sodium broth. Add the bay leaf, dried thyme, salt, and black pepper. Stir well to combine all ingredients.
  3. Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 60 to 75 minutes, stirring occasionally to prevent the peas from sticking to the bottom. Cook until the peas are tender and the soup has thickened.
  4. Add Ham (Optional): If using diced ham, stir it into the soup now and simmer for an additional 5 to 10 minutes to heat through and blend flavors.
  5. Finish and Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.

Notes

  • Rinse and sort peas to remove any debris before cooking.
  • Adjust seasoning with salt and pepper to taste after cooking.
  • For a vegetarian version, use vegetable broth and omit the ham.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • If the soup becomes too thick, thin it out with a little extra broth or water when reheating.

Find it online: https://oliviabakes.com/delicious-split-pea-soup-recipe/