Split Pea Soup Recipe
User Reviews
5
Split Pea Soup Recipe
Description
This split pea soup is prepared by sautéing diced ham or ham hock in olive oil, then cooking onion and celery until softened. Yellow split peas are added with chicken stock and water, along with thyme and bay leaves, and simmered for about 90 minutes until the peas begin to dissolve. The ham hock is shredded and returned to the pot if used.
Carrots and peeled diced potatoes are added midway through cooking until tender. Garlic is pressed in near the end, and the soup is finished with finely chopped dill or parsley for freshness. The combination of slow simmering and seasoning produces a thick, flavorful soup that blends smoky ham with the earthiness of peas and vegetables.
This soup can be served as a filling meal on its own or alongside rustic bread. Variations may include pork riblets or bacon for additional flavor, and chicken stock can be substituted with bouillon cubes. It's important to skim foam and impurities for a clear broth. The use of fresh herbs and quality broth emphasizes a rich, savory character.
Ingredients
- 2 Tbsp olive oil divided
- 2 cups ham 10 oz, diced, or ham hock
- 1 onion chopped, medium
- 2 celery finely chopped, stalks
- 4 cups chicken stock *
- 8 cups water
- 1 1/2 cups split peas rinsed and picked over (11-12 oz, yellow, dry
- 2 thyme or 1/4 tsp dried thyme leaves, fresh, sprigs
- 2 bay leaf
- 5 potatoes peeled and diced, medium Yukon or red
- 2 carrot peeled and sliced into half rings, medium
- 1 1/2 tsp salt divided, added to taste, fine sea salt
- 1/4 tsp black pepper freshly ground
- 3 garlic cloves
- 2 Tbsp dill finely chopped, or parsley, fresh
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
- Adding the bone from a ham hock infuses the soup with rich flavor and tender meat.
- Skim foam regularly while boiling the soup to keep the broth clear in flavor and appearance.
- Consider sautéing bacon first and cooking vegetables in the bacon fat for extra smoky taste.
- Green split peas can substitute yellow split peas if unavailable.
- Bouillon cubes are an alternative to chicken stock in this recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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