5 from 432 votes
Classic Split Pea Soup
Classic Split Pea Soup is a hearty blend of rinsed split peas cooked with diced onion, carrots, celery, garlic, and a meaty ham bone, simmered in chicken broth until creamy and thick. Seasoned with thyme, salt, pepper, and finished with diced ham and fresh parsley, it delivers a savory, comforting texture that warms and satisfies.
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings:
6
servings
Calories:
395 kcal
Course:
Soup, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 395
% 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.