Description
A hearty and comforting classic split pea soup made with tender split peas, diced ham, and fresh vegetables, simmered to creamy perfection and garnished with parsley.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs of celery, diced
- 2 garlic cloves, minced
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 pound dried split peas, rinsed
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 meaty ham bone
- 4 cups low-sodium chicken broth
- 3 to 4 cups water
- 1 cup diced ham (from ham bone or added separately)
Garnish
- finely chopped fresh parsley, for garnish
Instructions
- Heat the oil and sauté vegetables: Heat the extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 3 to 4 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.
- Add split peas and seasonings: Stir in the rinsed split peas, dried thyme, kosher salt, and freshly ground black pepper, mixing well to combine with the sautéed vegetables.
- Add liquids and ham bone: Add the bay leaf, ham bone, low-sodium chicken broth, and 3 cups of water to the pot. Bring the mixture to a boil over high heat.
- Simmer the soup: Reduce the heat to low to maintain a gentle simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until the peas break down and the soup thickens.
- Remove ham bone and dice meat: Using tongs, remove the ham bone and place it on a cutting board. Dice the remaining meat from the bone into approximately 1 cup and add it back to the soup.
- Continue simmering and adjust consistency: Stir the soup and simmer uncovered for 5 to 15 minutes until it reaches your desired thickness. If the soup is too thick, add up to 1 additional cup of water. The soup will thicken further as it cools.
- Finish and serve: Discard the bay leaf. Ladle the soup into bowls and garnish with finely chopped fresh parsley and a sprinkle of black pepper. Serve hot.
Notes
- No need to pre-soak the split peas before cooking.
- If using regular chicken broth instead of low-sodium, reduce added salt to avoid oversalting.
- The recipe yield is based on using 4 cups of water for optimal consistency.
- For a vegetarian version, omit the ham bone and ham and use vegetable broth instead.
- Leftover soup thickens over time; thin with water when reheating as needed.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 15 g
- Protein: 20 g
- Cholesterol: 35 mg
