Split Pea Soup
User Reviews
5
Split Pea Soup
Description
The recipe for Split Pea Soup brings together dried green split peas with sautéed onions, carrots, and garlic to build a savory base. The addition of a smoked ham hock or turkey neck introduces a subtle smoky note, complementing the earthiness of the peas. As the peas cook slowly in water and aromatics including bay leaf and thyme, they soften and lend the soup a creamy velvety texture when blended. This thorough cooking and blending yield a thick, comforting soup with mild smoky and herbal undertones.
The soup can be served as a standalone meal thanks to its rich texture and protein from the peas and ham. It works well paired with crusty bread for dipping. Whether freshly prepared or reheated leftovers, the soup maintains its body and flavor.
For ease, the recipe accommodates slow cooker preparation by adding all ingredients directly and simmering for several hours, eliminating the need to sauté the vegetables first. Adjust seasoning at the end, and dice any cooked ham returned to the pot for added texture. The ham hock and herb removal before blending ensures a smooth final texture without stringy bits.
Ingredients
- 16 ounces green split peas
- 2 Tablespoons olive oil or avocado oil
- 1 onion diced, large
- 2 carrot peeled and diced, large
- 1 clove garlic crushed
- 1 bay leaf
- 8 ounces ham hock smoked turkey neck or ham bone. (optional)
- 1 prig thyme fresh
- 2 quarts water
- salt kosher salt, to taste
- black pepper kosher salt, to taste
Instructions
- In a large pot, heat oil over a medium heat. Sauté onions and carrots in olive oil, then add split peas and water to cover vegetables by about 2 or 3 inches (about 2 quarts).
- Add bay leaf, thyme sprig and ham hock, if desired.
- Reduce heat, cover and simmer on low until peas are soft, about 45 minutes to an hour.
- Remove the bay leaf and thyme sprigs and ham hock.
- Use an immersion blender or regular blender and puree soup.
- If using a ham bone, dice any ham and return back to soup.
- Season to taste with salt and pepper
- For slow-cooker, add all ingredients to slow-cooker and set to low for 6-8 hours. No need to sauté onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 330kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 102mg | 4% |
| Potassium | 732mg | 16% |
| Fiber | 15g | 60% |
| Sugar | 6g | 12% |
| Vitamin A | 2639IU | 53% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
