Classic Split Pea Soup
User Reviews
5
Classic Split Pea Soup
Description
This soup starts by sautéing diced onion, carrots, and celery in olive oil to soften. Garlic is added briefly for aroma, followed by rinsed dried split peas and dried herbs like thyme. A bay leaf, ham bone, chicken broth, and water are added, bringing the mixture to a boil before simmering covered for about an hour to allow the peas to break down and thicken the soup naturally.
Once the peas are tender and the soup thick, the ham bone is removed, the meat diced, and returned to the pot. Additional cooking uncovered allows adjustment to desired thickness. The soup is garnished with finely chopped fresh parsley and fresh ground black pepper for brightness.
The flavor balances earthy peas with savory ham and subtle herb seasoning. The texture is smooth yet hearty, with tender vegetables and chunks of ham for added protein and contrast. This soup serves well as a warm first course or a filling main on cold days.
Use low-sodium broth to control saltiness. The soup can be adjusted in thickness with added water if it thickens too much during standing. The recipe does not require soaking the dried split peas before cooking.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced, medium
- 3 carrot diced
- 3 celery diced, ribs
- 2 garlic minced, cloves
- 1 pound split peas rinsed, dried
- ½ teaspoon thyme dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 bay leaf
- 1 ham bone meaty
- 4 cups chicken broth low-sodium
- 3 to 4 cups water
- 1 cup ham diced; from ham bone or added separately
- parsley finely chopped; fresh; for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and saute for 3 to 4 minutes. Then add the garlic and saute for another minute.
- Add the split peas, thyme, salt, and pepper. Stir together.
- Add the bay leaf, ham bone, chicken broth, and 3 cups of water. Bring to a boil, 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.
- Using tongs, remove the ham bone to a cutting board and dice the remaining meat (about 1 cup of diced ham), then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it's thickened to your liking. If it's too thick, you can add another cup of water. Note that the soup will continue to thicken as it sits, so it's best if it's not overly thick at this stage.
- Discard the bay leaf, ladle the soup into bowls, and garnish with finely chopped fresh parsley and black pepper.
Notes
- No need to soak split peas beforehand; rinsing is sufficient.
- Adjust salt based on the sodium level of chicken broth used to avoid over-salting.
- The serving size and liquid ratios are based on 4 cups of water added during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 782mg | 33% |
| Potassium | 1142mg | 24% |
| Fiber | 21g | 84% |
| Sugar | 9g | 18% |
| Vitamin A | 5223IU | 104% |
| Vitamin C | 18mg | 20% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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