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Split Pea Soup Recipe

Split Pea Soup Recipe
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★★★★★

4.8 from 29 reviews

This classic Split Pea Soup recipe is a hearty, comforting dish made with green split peas, aromatic vegetables, and savory ham. Slow-cooked to perfection, it delivers a creamy texture and rich flavor, perfect for a cozy meal served with buttered bread.

Ingredients

Scale

Vegetables

  • 2 cups finely diced onion (about 2 medium onions)
  • 1 cup finely diced carrot (2 to 3 large carrots)
  • 1 cup finely diced celery (3 to 4 stalks)
  • 1 tablespoon minced garlic (4 cloves)

Seasonings

  • Salt and pepper, to taste (recommend 1/4 teaspoon salt and 1/2 teaspoon pepper initially)
  • 1 tablespoon Italian seasoning
  • 1–1/2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes
  • 2 small bay leaves (or 1 large bay leaf)

Legumes & Meat

  • 1–1/2 cups green split peas, rinsed
  • 1 meaty ham bone (or ham hocks plus additional ham as desired)

Liquids & Serving

  • 8 cups reduced-sodium chicken broth
  • Fresh thyme leaves (optional, for garnish)
  • Hearty buttered bread (for serving)

Instructions

  1. Cook Veggies and Split Peas: In a large (5.5 quart or larger) heavy-bottomed pot, heat 2 tablespoons olive oil. Add diced onion, carrot, celery, and salt and pepper to taste (about 1/4 teaspoon salt and 1/2 teaspoon pepper). Cook the vegetables until softened and the onions start to turn golden, about 5–8 minutes. Stir in minced garlic, Italian seasoning, cumin, dried thyme, and red pepper flakes. Cook, stirring constantly, for 1 minute to release the flavors. Add the rinsed split peas and stir to combine.
  2. Cook Ham: Add the ham bone or ham hocks, bay leaves, and 8 cups of reduced-sodium chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 60 to 90 minutes. Stir occasionally to prevent the peas from sticking to the bottom. Cook until the peas are tender and the soup thickens to your desired consistency. Add extra broth if the soup becomes too thick. If using additional ham meat, add it in the last 10 minutes of cooking.
  3. Shred Ham: When the soup is ready to serve, remove the ham bone and shred off as much meat as possible, discarding bones and fat. Return the shredded ham to the soup. Remove and discard the bay leaves.
  4. Puree Soup: Remove about 2 cups of soup and blend until completely smooth to create a creamy texture. Return the pureed soup back to the pot and mix well. Adjust seasoning with additional salt and pepper as needed.
  5. Serve: Ladle the soup into bowls and serve with hearty buttered bread. Garnish with fresh thyme leaves and a sprinkle of pepper if desired. Enjoy the warm, comforting flavors of this classic split pea soup!

Notes

  • Use fresh split peas and rinse them well; old peas can take longer to soften or remain tough.
  • If you prefer a vegetarian version, omit the ham and use vegetable broth instead.
  • Adding extra diced ham at the end enhances the soup’s flavor and texture.
  • Stirring frequently towards the end of cooking prevents the soup from burning and sticking to the pot.
  • The blending step creates a creamy soup without the need for cream or flour, making it naturally thick and smooth.

Nutrition

Keywords: split pea soup, ham bone soup, green split peas, hearty soup, comfort food, easy soup recipe

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