Split Pea Soup
User Reviews
5
Split Pea Soup
Description
This Split Pea Soup begins by sautéing onion, celery, and garlic in olive oil until translucent. A ham bone is added with water, chicken stock, rinsed split peas, bay leaves, and thyme. The soup simmers covered for 40 minutes before diced carrots and black pepper are added. Cooking continues until peas are very soft and carrots tender. Ham meat can be shredded from the bone and returned to the soup for more protein. Salt is added near the end to avoid slowing pea softening, as ham and stock already contain salt. The resulting soup is thick, savory, and rustic with textured vegetables and ham-infused broth. For a creamier version, part of the soup can be blended and mixed back in. This soup can also be adapted to vegetarian by using vegetable stock and skipping the ham bone, and slow cooker preparation is possible by combining all ingredients and cooking on high until peas soften.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 2 celery diced, ribs
- 4 garlic minced, cloves
- 1 pound ham bone or ham shank
- 4 cups water
- 4 cups chicken stock
- 1 pound split peas rinsed and picked through, dried
- 2 bay leaf
- 2 teaspoons thyme or 3/4 teaspoon dried thyme, fresh
- 2 large carrot diced
- ¾ teaspoon black pepper ground
- salt to taste
Instructions
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion, celery, and garlic. Cook, stirring frequently, until the onion turns translucent, about 5 minutes.
- Add the ham bone. Pour the water and chicken stock into the pot. Stir in the peas, bay leaves, and thyme. Bring to a boil. Reduce the heat to medium-low. Partially cover and simmer, stirring occasionally, for 40 minutes.
- Stir in the carrots and black pepper. Cover and continue cooking, stirring occasionally, until the peas are very soft and the carrots are tender, about 45 minutes. Remove the ham bone and shred any meat off the bone, if desired. Stir back into the soup. Add ½ teaspoon salt. Taste and add more salt and pepper, if needed. Serve immediately.
Notes
- Rinse split peas thoroughly to remove debris before cooking.
- For thicker soup, simmer uncovered during the last 10-15 minutes.
- Add extra shredded ham after cooking for more protein as desired.
- Wait to add salt until peas are soft to ensure proper cooking and tenderness.
- Blend a portion of the soup for a creamier texture if preferred.
- Vegetarian option: omit ham bone and use vegetable broth instead.
- Slow cooker method: sauté vegetables then cook all ingredients on high for 3-4 hours until peas are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 23g | 46% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 1461mg | 61% |
| Potassium | 887mg | 19% |
| Fiber | 16g | 64% |
| Sugar | 8g | 16% |
| Vitamin A | 4469IU | 89% |
| Vitamin C | 19mg | 21% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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