Split Pea Soup Recipe
User Reviews
5.0
210 reviews
Excellent
Split Pea Soup Recipe
Report
This Split Pea Soup with ham is a nutritious blend of sweet golden peas and savory ham and vegetables creating a rich and flavorful dish that's perfect for any cold winter day.
Share:
Ingredients
- 2 Tbsp olive oil divided
- 2 cups diced ham or ham hock* (10 oz)
- 1 medium onion chopped
- 2 celery stalks finely chopped
- 4 cups chicken stock *
- 8 cups water
- 1 1/2 cups yellow dry split peas* rinsed and picked over (11-12 oz)
- 2 sprigs of fresh thyme or 1/4 tsp dried thyme leaves
- 2 bay leaves
- 5 medium Yukon or red potatoes peeled and diced
- 2 medium carrots peeled and sliced into half rings
- 1 1/2 tsp fine sea salt divided, added to taste
- 1/4 tsp freshly ground black pepper
- 3 garlic cloves
- 2 Tbsp Fresh dill or parsley finely chopped
Instructions
- Set a large soup pot or 5 1/2 qt Dutch oven over medium-high heat and add 1 Tbsp olive oil. Add ham (or ham hock, and sautee until golden brown). Remove ham to a separate plate.
- Add 1 Tbsp olive oil and sauté onion and celery until softened, about 5 minutes. Add stock, water, and drained peas, and add ham back to the pot. Bring to a boil and skim off any foam that rises to the top.
- Add thyme and bay leaves and season with 1/2 tsp salt. Reduce heat to a simmer, partially cover and simmer for 1 hour 30 minutes or until peas are almost dissolved. If using a ham hock, remove bone from soup then shred the meat and put it back into the pot.
- Add carrots and potatoes and cook another 20 minutes or until veggies are fork-tender.
- Season with salt and pepper to taste. Remove and discard the bay leaves and thyme stems.
- Press in the garlic, add dill or parsley, then immediately turn off the heat. Serve topped with crispy bacon and more fresh herbs.
Notes
- *Variations:
- Ham Hock Bone -add the bone from a leftover ham directly to your pot with the split peas. Your soup will be infused with flavor and the meat left on the bone becomes so tender it falls right into the soup.
- Pork Riblets - You can cook pork riblets in the water with your split peas, just be sure to skim off any impurities and avoid boiling vigorously.
- Bacon - sautee bacon first then spoon it out and cook your veggies in the bacon fat. Serve garnished with browned crispy bacon.
- Bouillon Cubes - Instead of chicken stock, use the chicken or vegetable bouillon equivalent.
- Green Split Peas - if you aren't able to find yellow split peas, the green ones will work in a pinch.
Nutrition Information
Show Details
Serving
1serving
Calories
266kcal
(13%)
Carbs
40g
Protein
16g
(32%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
15mg
(5%)
Sodium
896mg
(37%)
Potassium
628mg
(18%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
2576IU
(52%)
Vitamin C
24mg
(27%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 266kcal | 13% |
| Carbs | 40g | |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 896mg | 37% |
| Potassium | 628mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 2576IU | 52% |
| Vitamin C | 24mg | 27% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
210 reviews
Excellent
Other Recipes
You'll Also Love
