Split Pea Soup
User Reviews
5
Split Pea Soup
Description
The preparation begins by rinsing the split peas and gently sautéing onions, carrots, and celery in olive oil until softened. Garlic and fresh thyme are added to deepen the aroma before the mixture is combined with vegetable broth, the peas, and bay leaves. The soup simmers for about an hour, allowing the peas to break down and thicken the broth naturally.
Midway through cooking, diced ham and optionally diced turnips or potatoes are stirred in, adding savory depth and enhancing the soup's texture. The flavors meld during the slow simmer, producing a well-rounded, comforting dish with a balance of sweetness from vegetables and saltiness from the ham.
This soup is ideal as a warming meal on cold days and pairs well with crusty bread. Its gradual cooking softens the peas into a smooth consistency, with some bite retained unless pureed. The inclusion of ham provides protein and a smoky note that complements the earthiness of the peas and root vegetables.
Leftovers keep well refrigerated for several days and can be frozen for longer storage without loss of flavor or texture, making it practical for batch cooking and meal planning.
Ingredients
- 2¼ cups split green peas 1 pound, dried
- 2 Tablespoons olive oil
- 2 onion peeled and chopped (about 2 cups, medium
- 1-2 carrot peeled and sliced, large
- 1/2 cup celery chopped (1 stalk
- 4 garlic minced, cloves
- 1 teaspoon thyme fresh leaves
- 1-2 turnips peeled and diced (optional, or potatoes
- 8 cups vegetable broth or water, chicken broth, or any combination of the above
- 2 bay leaf
- 2 cups ham diced
- 1 teaspoon salt coarse
- 1/2 teaspoon black pepper freshly ground
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
- This soup can be stored in an airtight container in the refrigerator for up to four days once cooled.
- It freezes well for up to three months when kept in freezer-safe containers or sealed bags with minimal air.
- Adding diced turnips or potatoes is optional but adds texture and depth to the soup.
- Stir occasionally during simmering to prevent sticking and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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