Split Pea Soup

Name: Split Pea Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2¼ cups dried split green peas; 2 Tablespoons olive oil; 2 medium onions; 1-2 large carrots; 1/2 cup celery; 4 cloves garlic; 1 teaspoon fresh thyme leaves; 1-2 medium turnips or potatoes; 8 cups vegetable broth; 2 bay leaves; 2 cups ham diced; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper

User Reviews

5.0

45 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 servings
Calories
338 kcal
Course
Soup
Cuisine
American

Split Pea Soup

Felix Long

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While classic Split Pea Soup is decidedly less beautiful than most other foods I can think of, with its pea-green color and chunks of diced ham and carrots in the thick soup base, It has a wonderful, comforting, savory flavor and warmth that more than makes up for its appearance.

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Ingredients

Servings

2¼ cups dried split green peas (1 pound)
2 Tablespoons olive oil
2 medium onions peeled and chopped (about 2 cups)
1-2 large carrots, peeled and sliced
1/2 cup celery, chopped (1 stalk)
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1-2 medium turnips or potatoes peeled and diced (optional)
8 cups vegetable broth or water, chicken broth, or any combination of the above
2 bay leaves
2 cups ham diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

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Instructions

Rinse the split peas under cold water and set them aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until the vegetables are beginning to soften.
Add the garlic and thyme and cook for an additional minute.
Pour in the vegetable broth, then add the rinsed split peas and bay leaves. Stir well to combine. Season with a pinch of salt and pepper.
Bring the soup to a boil over high heat and then reduce the heat to low and cover the pot. Cook for 30 minutes, stirring occasionally.
After 30 minutes, add the diced ham and potatoes or turnips (if using). Return the lid to the pot and cook for an additional 30 minutes, stirring occasionally.
After one hour, test the split peas to see if they’re tender. If they are, remove the bay leaf and enjoy. If the peas are not tender yet, return the lid and cook for an additional 15 minutes.
(Optional) For a smoother, thicker soup use an immersion blender to puree the soup to your desired consistency. I like to puree about half of the soup so it has a rich, hearty consistency but still has some chunks of carrots and ham. Feel free to do whatever you prefer!
Store any leftover soup in an airtight container in the fridge for up to three days.Thesoup can also be frozen for up to four months.

Notes

Storage: Once cooled, this soup can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: Yes, we love having this classic soup on hand during the winter months. Store in freezer-safe containers, or in Ziploc bags with the air removed, in the freezer for up to 3 months.

Nutrition Information

Show Details

Calories 338kcal (17%) Carbohydrates 46g (15%) Protein 24g (48%) Saturated Fat 2g (10%) Cholesterol 21mg (7%) Sodium 750mg (31%) Fiber 18g (72%) Sugar 8g (16%)