Split Pea Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
255 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Split Pea Soup
Description
Split Pea Soup is prepared from yellow or green split peas cooked with a ham bone or leftover ham meat, enhanced by vegetables like celery, carrot, and onion. Dried herbs such as parsley, thyme, and bay leaf contribute to the savory broth. The cooking process involves an initial long simmer of peas and ham followed by the addition of vegetables and seasonings, finally simmered uncovered to thicken the soup and fully break down the peas.
The soup develops a creamy but slightly chunky texture from the softened peas and diced ham pieces. The flavor balances the earthiness of the peas with the saltiness and smokiness imparted by the ham. Adjustments of salt and pepper allow fine-tuning after cooking.
It is a substantial soup, often served as a main course or with rustic bread. The recipe does not require presoaking peas, simplifying preparation. Addition of garlic is optional. Leftovers store well refrigerated or frozen, maintaining flavor and texture for several days or months respectively.
Thickening can be enhanced by longer simmering or mashing part of the peas. The recipe notes alternatives depending on availability of a ham bone and recommend broth usage for flavor depth if needed.
Ingredients
- 2 cups split peas yellow or green, about 14 oz, dried
- 1 ham bone or 2 cups leftover ham, diced, with meat
- 4 cups water or additional broth if desired
- 4 cups chicken broth
- 2 teaspoons parsley dried
- 1 bay leaf
- 3 ribs celery diced
- 2 carrot diced
- 1 large onion diced
- ½ teaspoon black pepper
- ½ teaspoon thyme dried leaves
- salt to taste
Instructions
- Sort through the peas to ensure there is no debris. Rinse and drain well.
- In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.
- Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.
- Remove ham bone and chop the meat. Return the meat to the soup and cook uncovered until thickened and the peas have broken down and the soup has thickened, about 20 minutes more.
- Discard the bay leaf and season with salt and additional pepper to taste.
Notes
- Use diced leftover ham if a ham bone is unavailable, replacing some water with broth to enhance flavor.
- Soaking peas is not necessary for this recipe.
- Adding minced garlic with vegetables is optional for added aroma.
- Simmer uncovered longer to thicken, or mash some peas to achieve desired consistency.
- Store cooked soup in the refrigerator for around 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 255 | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 630mg | 26% |
| Potassium | 830mg | 18% |
| Fiber | 18g | 72% |
| Sugar | 8g | 16% |
| Vitamin A | 3599IU | 72% |
| Vitamin C | 5mg | 6% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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