Description
A hearty and comforting Classic Split Pea Soup made with tender split peas, savory ham, and fresh vegetables. Perfect for a cozy lunch or dinner, this recipe is easy to prepare and packed with flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
Meat
- 1 meaty ham bone
- 1 cup diced ham (from ham bone or added separately)
Garnish
- Finely chopped fresh parsley
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 they begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Add peas and seasonings: Stir in the rinsed split peas, dried thyme, kosher salt, and freshly ground black pepper, combining everything evenly.
- Add liquids and ham bone: 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 has thickened and the peas have broken down.
- Prepare ham and continue cooking: Using tongs, remove the ham bone to a cutting board. Dice the remaining meat from the bone (about 1 cup) and add it back into the soup. Stir and simmer uncovered for another 5 to 15 minutes until the soup thickens to your liking. If the soup is too thick, add the remaining cup of water. Remember the soup will thicken further as it rests.
- Finish and serve: Discard the bay leaf. Ladle the soup into bowls, garnish with finely chopped fresh parsley and an additional sprinkle of black pepper, then serve hot.
Notes
- There is no need to pre-soak the split peas before cooking.
- If using regular chicken broth instead of low-sodium, reduce or omit the added salt to avoid overseasoning.
- The recipe yield and nutritional estimate are based on using 4 cups of water.
- Soup can be refrigerated for up to 3 days and reheated; it may thicken upon storage, so add water when reheating as needed.
- Ham bone can be substituted with smoked turkey or left out for a vegetarian version, adjusting seasoning accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 25 mg
