Golden Split Pea Soup
User Reviews
5
Golden Split Pea Soup
Description
This soup begins by sauteing diced sweet onions and golden beets in a mixture of butter and olive oil to release sweetness and develop a subtle caramelized flavor. Finely minced garlic adds pungency. Reduced with chicken broth, yellow split peas, bay leaves, turmeric, and smoked paprika, the soup simmers slowly until the peas soften and break down, providing a naturally thickened base with distinctive earthy and smoky spices.
Additional diced potatoes and carrots are added later with diced ham to add texture and smoky richness. The soup is cooked gently to tenderize the root vegetables while infusing the smoky ham flavor. Fresh thyme leaves lend an herbal note and freshness.
Golden Split Pea Soup can be served as a satisfying lunch or light dinner, especially when paired with crusty bread. Its warming flavors and thick, creamy texture make it ideal for cooler weather. It relies on simple, wholesome ingredients to achieve depth without heavy cream or flour thickeners.
Allowing the soup to rest covered after cooking lets flavors meld further. Adjust seasoning toward the end to balance salt and spice levels. The recipe notes advise checking for pea tenderness during cooking and extending simmering as needed.
Ingredients
- 1 pound yellow split peas
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large sweet onion diced small
- 8 ounces golden beet diced small
- 4 garlic finely minced, medium cloves
- 10 cups chicken broth maybe more, low sodium
- 3 bay leaf
- 1 teaspoon Turmeric ground
- ½ smoked paprika ` teaspoon
- 12 ounces carrot diced small (I used baby carrots
- 12 ounces potato peeled and diced small
- 1½ cups ham more to taste, diced, smoky
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper ground
- 1 tablespoon thyme plus more for garnish, if desired, fresh leaves
Instructions
- Rinse the split peas until the water runs clear. Drain and set aside
- Heat a large stock pot or Dutch oven over medium heat. Add the butter and olive oil and swirl the pan until the butter is melted. Add the chopped onions and chopped beets and cook for 4-5 minutes until the onions are soft and translucent. Add the garlic and cooking, stirring continuously for another 30 seconds.
- Add the chicken broth, split peas, bay leaves, turmeric and smoked paprika. Bring the mixture to a low, steady boil and cover with the lid slightly vented. Cook for one hour, stirring occasionally. Take a taste to see if the peas are tender and starting to fall apart. If they’re not, cook for another 10-30 minutes, until the peas are very tender.
- Add the potatoes, carrots, ham, salt and pepper. Return the mixture to a boil and cook for 20-25 minutes until the carrots are very tender. Add the thyme leaves, remove from the heat and cover. Allow the soup to sit for 15-20 minutes before serving to allow the flavors to meld. Taste and add more salt and/or pepper if needed.
- Serve with a garish of more fresh thyme leaves.
Notes
- Rinse split peas thoroughly until water runs clear to remove impurities.
- Simmer peas until they break down fully for a naturally creamy consistency without additives.
- Adjust cooking time if peas are not tender after one hour to achieve desired softness.
- Let soup rest covered for 15-20 minutes before serving to allow flavors to meld well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 512mg | 21% |
| Potassium | 627mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 3642IU | 73% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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