Description
Make this hearty and wholesome split pea soup with ham. It results in a thick, creamy texture perfect for a cold day.
Ingredients
Scale
- 1 pound dried green split peas, rinsed
- 6 cups chicken broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 smoked ham hock or 1 cup diced smoked ham
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Rinse the split peas under cold water until the water runs clear. Discard any small stones or debris.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the rinsed split peas, chicken broth, ham hock (or diced ham), bay leaf, thyme, and black pepper to the pot.
- Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot partially.
- Simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking, until the peas are very soft and the soup has thickened.
- Remove the bay leaf and the ham hock. If using a ham hock, shred the meat and return it to the soup. Discard the bone.
- Taste and add salt if needed, as the ham often provides enough saltiness. Serve hot.
Notes
- For a vegetarian version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke for a smoky flavor.
- If you prefer a smoother soup, use an immersion blender to partially blend the soup before serving.
- This soup thickens considerably as it cools. You may need to add extra broth when reheating leftovers.
- Prep Time: 15 min
- Cook Time: 120 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 18
- Protein: 25
- Cholesterol: 35