Description
A hearty and comforting Split Pea Soup made with tender split peas, aromatic vegetables, flavorful ham bone, and fresh herbs. This easy-to-make soup simmers slowly to develop rich, delicious flavors perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/4 cups chopped celery (about 3 ribs)
- 1 tsp minced garlic (1 clove)
Liquids & Legumes
- 4 cups unsalted chicken broth
- 4 cups water
- 1 (16 oz) bag dried split peas, picked over and rinsed
Herbs & Seasoning
- 2 bay leaves
- 1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
Protein & Vegetables
- 1 1/2 lb meaty ham bone or ham shanks
- 1 cup chopped carrots
Garnish
- Chopped fresh parsley (optional)
Instructions
- Heat the oil: In a large stockpot or Dutch oven, warm the olive oil over medium heat to prepare the base for the soup.
- Sauté vegetables: Add the chopped yellow onion, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add liquids and split peas: Pour in the unsalted chicken broth and water. Stir in the rinsed split peas to the pot, ensuring they are fully submerged.
- Incorporate ham and herbs: Place the meaty ham bone or ham shanks into the pot along with the bay leaves and fresh or dried thyme. This will infuse the soup with deep, savory flavors as it cooks.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours, stirring occasionally, until the split peas are soft and beginning to break down.
- Add carrots: About 30 minutes before the soup is done, add the chopped carrots to the pot and continue to simmer until they are tender.
- Remove ham bone: Carefully take out the ham bone or shanks. Remove any meat from the bone, chop it into bite-sized pieces, and return the meat to the soup. Discard the bone.
- Season to taste: Remove the bay leaves, then season the soup with salt and freshly ground black pepper according to your preference.
- Serve and garnish: Ladle the split pea soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
- For a creamier texture, use an immersion blender to partially blend the soup just before serving.
- If you prefer vegetarian, omit the ham bone and use vegetable broth instead.
- Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days.
- This soup freezes well; store in airtight containers for up to 3 months.
- Adjust salt carefully if using salted broth or ham as these add sodium.
